Sushi, Nigri & Tamagoyaki (Vegan)

Makes 3 servings

Sushi (Vegan)

If you like Shushi, look no further, this is the only recipe you need.
I have done the hard work for you and tried various ratios of sugar, salt and rice vinegar to make the perfect Sushi rice. All is left is for you to have some fun and explore some different variations like Nigri and Tamagoyaki.
What is the secret to a good Sushi? In my experience using special Sushi rice makes all the difference, along with the right seasoning and a bamboo matt to roll the Sushi.
This recipe will make: two Sushi rolls (which cut into slices will make you about 8 pieces of Sushi each), 5 pieces of roasted red pepper Nigri and 5 pieces of tofu Tamagoyaki.
If you only want to make the sushi rolls, that will make 4-5 sushi rolls.
Let me know if you give it a go by tagging @apinchofzing on Instagram.

Ingredients

Sushi rice
250g sushi rice
3 tablespoons rice vinegar
1 teaspoon salt
1 tablespoon sugar

Fillings and toppings
Sushi rolls:2 nori sheets, 1 small carrot, 1 piece of cucumber, 1 piece of avocado and a little bit of Wasabi
Roasted red pepper Nigri: half a nori sheet, half a roasted red pepper in vinegar
Tofu tamagoyaki: half a nori sheet, 100g tofu, turmeric, salt, pepper and oil for frying

Other ingredients for serving
Soy sauce
Wasabi
Toasted sesame seeds
Pickled ginger

Special utensils
Bamboo sushi mat

Method
Step 1. Prepare the rice
Wash the sushi rice in cold water to remove some of the starch.
Soak the sushi rice in cold water for 15-30 minutes. Drain the rice. Add to a pot with 330ml cold water and bring to boil. Once boiling, reduce the heat to low, cover with a lid and simmer for 10 minutes. Turn off the heat and let it sit for 10 minutes with the lid on.
Mix the rice vinegar, salt and sugar to make the Sushi seasoning.
Mix the Sushi seasoning with the Sushi rice and cover the pot with a damp cloth. Leave to cool down a little bit while preparing the fillings and toppings. Don’t take too long as the rice still needs to be warm to handle.

Step 2. Prepare the toppings and fillings
Chop the carrot, cucumber and a avocado into sticks.
Cut the roasted red pepper in small rectangles.
Cut the tofu in small rectangles. Season with salt, pepper and turmeric. Coat in corn flour and shallow fry on both sides until crispy.

Step 3. Assemble the sushi
I will not go into too much detail here, probably best to watch a video on onlie, but here are the basic steps:
1. For Sushi roll 1: lay a nori sheet on the bamboo mat, layer some warm sushi rice, add a small line of Wasabi and layer with 2 carrot stick and 2 cucumber sticks. Roll and cut into slices.
2. For Sushi roll 2: Lay another nori sheet on the bamboo mat, layer some warm sushi rice, add a small line of Wasabi and layer with 2 carrot stick and 2 avocado sticks. Roll and cut into slices.
3. For the roasted red pepper Nigri: cut the nori sheet in 5 strips; wet your hands with water, put about a tablespoon of rice in your palms, squeeze and shape. Place a red pepper rectangle on top. Wrap around with a nori strip.
4. For the tofu Tamagoyaki: cut the nori sheet in 5 strips; wet your hands with water, put about a tablespoon of rice in your palms, squeeze and shape. Place a tofu rectangle on top. Wrap around with a nori strip.

Serve with soy sauce and any of your favourite serving ingredients. Enjoy!

Thanks for the recipe inspiration go to Tim Anderson.

Butter tofu curry (Vegan)

Makes 4-6 servings

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Such a lovely well-balanced curry: fragrant, creamy and not too spicy.
This is one of my favourite Indian curries; I make it all the time, so it’s time it made an appearance on my blog.
This curry is easy to make and packed with veggies. Once you taste this curry you will never use shop bought curry paste again. Great served with rice and naan bread.
If I am entertaining and want to go all out, I will make my own rice and naan bread to go with it, maybe even some Baked onion bhajis.  However, if I am short for time, microwave rice and shop bought naan bread will do the trick.
Let me know if you give it a go by tagging @apinchofzing on Instagram. I hope you enjoy curry night!

Ingredients

Tofu
280g extra firm tofu
1 tsp liquid smoke
3 tbsp soy sauce
½ tsp Cayenne pepper
½ tsp smoked paprika
½ tsp garlic granules

Veggies
1 small broccoli
1 small cauliflower
1 bunch of fresh coriander (chopped)

Butter curry sauce
2 tbsp dairy free butter
1 onion (finely chopped)
1 tbsp tomato puree
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
3 garlic cloves
a thumb size piece of fresh ginger
1 chilli (chopped)
400ml tomato passata
200ml Oatly crème fraiche or Greek yogurt

Method
Step 1. Prepare the tofu.
Press the tofu for at least 30 minutes to drain the excess water or use Tofoo tofu, which is ready to use and doesn’t need pressing. Preheat the oven to 200C. Line a baking tray with parchment. Chop the tofu in bite size cubes and place in a bowl. Add the liquid smoke, soy sauce, spices and mix. Place the tofu cubes in the baking tray and bake for 20 minutes or until golden. 

Step 2. Prep the veggies
Break the cauliflower and broccoli into florets. Add to a pan of boiling water and cook to your liking. You can also steam or roast the veggies if you prefer.

Step 3. Make the butter curry sauce
1. Place a large deep frying pan over medium heat with the butter. When the butter is melted, add the chopped onion and cook until starting to soften (about 5 minutes), stirring occasionally.
2. Add the garlic, ginger and chilli to a food processor with a bit of water and whizz until it turns into a smooth curry paste.
3. Go back to the frying pan and mix in the tomato puree. Add the spices and cook until fragrant (about 2 minutes). Add in the curry paste and cook for 3-5 minutes.  Pour in the passata, bring to a simmer, cover with a lid and cook for 20-30 minutes, but remember to stir occasionally.
4. Stir in the Oatly crème fraiche until combined and remove from heat.
5. Stir in the cooked tofu, broccoli and cauliflower. Garnish with fresh chopped coriander and enjoy with rice and naan bread.

Thanks for the recipe inspiration go to BOSH!

Butter tofu curry (Vegan)

Tofu for beginners

Let’s talk Tofu. Let’s keep it simple.
Do you like it? Do you cook it? Do you avoid it? 
I used to avoid it. I had a few failed attempts cooking it and my experience when eating out was also a bit hit and miss, so I started to think that it’s just not for me.
What changed?  I had some amazing tofu dishes at Wagamama and I met someone with more experience on the matter, who gave me some tips and words of encouragement. 
Turns out tofu is extremely versatile. After a few more attempts I think I have mastered the basics and I very much like tofu.
If you too are struggling with tofu, the information I am about to share may come in handy.

Tofu – check your facts
Tofu is a soy based food that comes in a few varieties in UK. There are a lot of myths about soy based foods; the fact is, soy is associated with health benefits. Check your facts using a reliable source, I recommend NutritionFacts.org  
Soy is also a common allergen, so before you sneak a tofu cheesecake to the next family gathering, check that no one is allergic to it.

Not all tofu is made equal
Using the appropriate variety of tofu is crucial. Tofu varieties are ranging between Silken and Extra Firm. I can’t even begin to tell you the pain of trying to fry Silken tofu…

Pressing tofu
Pressing tofu, is apparently a thing.
In my experience pressing Silken tofu is challenging because it literally falls apart. I go as far as draining the liquid and gently patting it down with paper kitchen towels.
As far as the Extra Firm tofu goes, I buy the ToFoo Tofu and skip the pressing step completely. This particular brand of tofu doesn’t need pressing! A small difference that makes a big difference when you start cooking and realise that you forgot to start pressing the tofu the night before (it surely doesn’t only happen to me). If you insist on pressing your tofu, you can buy a tofu press or simply wrap it in kitchen paper towels and place it between two chopping boards with a heavy book on top.

Cooking with Silken tofu  
Silken tofu is usually found on the shop shelves and is not refrigerated.  
I use Silken tofu to make vegan cheesecakes.
Some of my favourite tried and tested recipes are:
Chocolate Orange Cheesecake
Baked no-cheese cheesecake

Cooking with Extra Firm tofu
Extra Firm tofu is always found in the chilled isle.
I use Extra Firm tofu for savoury dishes. I find that the best and easiest way to cook it is to bake it.
Some of my favourite tried and tested recipes are:
Yasai Samla Curry Wagamama (Vegan)
Tofu bacon (Vegan)
Scrambled tofu with spinach & cherry tomatoes from Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan (page 43) by Gaz Oakley

Now you know everything I wish I knew about tofu when I started my vegan journey.  
I’d love to hear about your tofu tips 😊

Tofu bacon (Vegan)

Makes 7 slices

Lunch just got better! It’s never been easier to make to make a decent vegan sandwich.

I used to find cooking tofu challenging, but with some practice I mastered it.
Top tip: you need big bold flavours because tofu itself is a blank canvas.
Also I love the Tofoo Co Naked Tofu because it doesn’t need to be pressed for hours before cooking and has great taste and texture.
I like my tofu baked or fried. This recipe involves frying it in a griddle pan, but you can find my recipe for baked tofu in the Yasai Samla Curry recipe.
You can also bake the tofu bacon instead of frying it. You will need to give it 20-30 minutes in the oven at 200C.
Have a great lunch break!

Ingredients

• 280g extra firm tofu
• 1 tablespoon agave syrup or maple syrup
• 2 tablespoons soy sauce
• 1 teaspoon chipotle pepper paste
• ½ teaspoon smoked paprika
• ½ teaspoon garlic granules

Method

1. Drain the tofu and use paper kitchen towels to absorb extra moisture.
2. Slice the tofu and use paper kitchen towels to absorb extra moisture from each slice.
3. Mix all the ingredients to make the marinade. Place the marinade and tofu slices in a shallow dish and leave to marinate for 10 minutes. Turn the tofu slices and marinate for another 10 minutes on the other side. Feel free to marinate for longer if you have the time.
4. Heat a griddle pan and fry the tofu slices with the leftover marinade for 5 minutes on each side, until crispy and golden.
5. Use the tofu to make a sandwich with your favourite bread, vegan mayo and veggies. Enjoy!

Tofu Bacon (Vegan)