Silken Tofu Recipes Uk Food

TOFU BREKKIE PANCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and cook for 5 mins until toasty and golden. Leave to cool, then chop. Turn the oven down low if you want to keep the whole batch of pancakes warm, although I think they are best enjoyed straight from the pan.
• Put the tofu, vanilla, lemon juice and 200ml of the milk into a deep jug or bowl. Using a stick blender, blend together until liquid, then keep going until it turns thick and smooth, like yogurt. Stir in the oil and the rest of the milk to loosen the mixture.
• Put the dry ingredients and 1 tsp salt in a large bowl and whisk to combine and aerate. If there are any lumps in the sugar, squish them with your fingers. Make a well in the centre, pour in the tofu mix and bring together to make a thick batter.
• Heat a large (ideally non-stick) frying pan and swirl around 1 tsp oil. For golden pancakes that don't stick, the pan and oil should be hot enough to get an enthusiastic sizzle on contact with the batter, but not so hot that it scorches it. Test a drop.
• Using a ladle or large serving spoon, drop in 3 spoonfuls of batter, easing it out gently in the pan to make pancakes that are about 12cm across. Cook for 2 mins on the first side or until bubbles pop over most of the surface. Loosen with a palette knife, then flip over the pancakes and cook for 1 min more or until puffed up and firm. Transfer to the oven to keep warm, if you need to, but don't stack the pancakes too closely. Cook the rest of the batter, using a little more oil each time. Serve warm with sliced banana, berries, toasted nuts and a good drizzle of maple syrup or honey.

TOFU & SPINACH CANNELLONI

Steps:

• Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
• Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
• Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
• Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.