Tempting Tofu (part one)

Tuesday, April 12th, 2016 at 8:59 AM by Claire D Simply Vegan

Tofu is a wonder food. It’s a good source of protein, calcium, iron and minerals, saying it’s versatile is an understatement. For full details of it’s health benefits, see this page from the BBC website: http://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu

A really simple, but impressive, tasty dish you can make with firm tofu, is quiche. I use Cauldron – the brand that is readily available in the chilled section of most supermarkets.

This recipe is adapted from the Animal Aid booklet ‘guide to going veggie or vegan’ which contains some really good recipes. To order it, visit here: http://www.e-activist.com/ea-action/action?ea.client.id=1825&ea.campaign.id=33176&ea.tracking.id=web

Tofu Quiche

1 pack of ready made shortcrust pastry
Or if making own pastry, 255g plain flour and 130g of dairy free margarine

1 small white onion, peeled and chopped
1 small red onion, peeled and chopped
1 red pepper, remove seeds and pith and chop finely
1 medium courgette or broccoli head (or any veg of your choice) chopped
3-4 garlic cloves, peeled and finely chopped
1-2 red or green chillies, finely chopped (optional, depending on whether you like a bit of heat!)
Smoked sausages/rashers/veggie ham/choritzo etc… chopped (optional, depending on taste)
4-5 small tomatoes, sliced to top the quiche with
Paprika to garnish
250g firm tofu
Unsweetened soya milk
½ pack vegan cheese, grated (i use mozzarella or edam cheezly)

Preheat oven to 200c/375F/gas mark 5
Grease a quiche dish approx 25x30cm

If not using ready made pastry, make pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make a firm but non sticky dough. Roll out on a floured surface, and line the greased quiche dish with the pastry.

Fry the onions lightly for a few minutes.
Add the rest of the vegetables and fry until they begin to soften, take off heat and set aside.
In a separate frying pan, brown the sausage/rashers/ham etc then mix in with the cooked vegetables. Season with salt and pepper.

Break up the tofu into a blender with the cheese, and unsweetened soya milk and blend until it forms a paste.

Add this mixture to the cooked vegetables and fake meat, and mix well.
Place into the quiche dish and top with sliced tomatoes, and a sprinkling of paprika, and bake for 45-50 mins or until nicely browned on top.
Allow to cool and set before serving. It goes really well with some small roasted potatoes and some dressed rocket.


Another recipe using firm tofu is cheesecake. The following recipe is for baked lemon cheesecake, and can also be found in the above mentioned Animal Aid booklet, however, I prefer to top my cheesecake with a fresh blueberry sauce rather than the kiwi fruit and jelly in the recipe. Either way, this cheesecake is one of the finest deserts I’ve tasted, and is always guaranteed to please!

Baked Lemon Cheesecake (serves 6-8)



75g dairy free margarine
340g vegan digestive biscuits (M & S, Sainsburys, and Tesco basics are all vegan)

Cheesecake mixture
3 lemons – zest and juice
430g firm tofu
95ml soya milk
95ml sunflower oil
95g soft brown sugar
1tbsp vanilla extract

Preheat oven to 160c / 325F / gas mark 3
Grease a loose bottomed, deep 8 inch cake tin with vegan margarine

Crush biscuits until they resemble fine breadcrumbs.
Melt the margarine in a saucepan, pour in the biscuit crumbs and mix well.
Press the biscuit mix firmly into the cake tin.
Finely grate the lemon rinds and put into a blender along with the squeezed lemon juice.
Add all the other mixture ingredients, and blend together until the mixture is smooth and creamy.
Pour into the blended mixture onto the base, smooth down the top, and place in the oven for one hour, or until the top turns golden brown.

Blueberry sauce
250g blueberries
3tbsp caster sugar
1tsp cornflour
Place all the ingredients in a saucepan and gently heat until the blueberries burst.
Gently stir, so that all the sugar and cornflour are mixed in.
Allow to cool.

Place sauce on cooled cheesecake and chill thoroughly or alternatively pour over the cheesecake just before serving.
(Blueberry sauce recipe is from The Vegan Cake Book)



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