Ever since our trip to Japan, we've developed an addiction to Japanese tofu salad and haven't been able to stop thinking about it. Sure, 'tofu' and 'salad' aren't exactly the most exciting things to come together in a sentence but somehow, when the sweet tart sesame dressing is combined with the savoury roasted seaweed and soft tofu, magic happens. Once you tuck into it, you'll be wondering why you never tried it earlier.
Perfect for summer months, try the Japanese Tofu Sal
For easy summer entertaining, we’ve put our own twist on these stuffed zucchini flowers. Usually ricotta or other cheeses are used as fillings but we’ve used silken tofu instead for an equally creamy melt-in-your-mouth sensation. These stuffed zucchini flowers are coated in a light batter and deep-fried so when each little morsel you bite into has a satisfying crunch, followed by a warm creamy centre and a pop of saltiness from the olives. Try with different fillings like sun
Bursting with sweet corn crunch, touched with the aromatic South Asian flavours, vegetarians won't be the only ones who'll love these delectable tofu and shiitake mushroom morsels! We'll definitely be coming back for seconds. INGREDIENTS: 500g Pureland Tofu, crumbled 1 onion, chopped 2 cloves garlic, minced 7 dried shiitake mushrooms 1 cob of corn (or 3/4 cup frozen corn) 1 stalk spring onions, finely chopped 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp cumin 1 tbsp coriander cho
Cooking crumbled tofu is a tasty and healthy way to pack a meal with cholesterol-free protein and has the same fluffy texture of scrambled eggs. Our Mexican spiced version is delicious served with fresh salsa, tortillas and a big sombrero! INGREDIENTS: Vegetable oil 1 onion, diced 375g Pureland Organic Tofu, crumbled 1 small zucchini, diced 1 small red capsicum, diced ¾ cup corn kernels ¼ cup green onions, diced Optional: ½ cup mozzarella cheese Tofu seasoning: 1 tsp ground c
What better way to celebrate the Aussie summer than with a barbecue? We’ve infused these tofu kebabs with a homemade marinade (also great with chicken!) made from fresh, fragrant herbs straight from our garden. Served over a moroccan couscous salad, these tofu and asparagus kebabs are zesty, low fat and great for a light summer lunch enjoyed with a white wine. INGREDIENTS: 8 bamboo skewers 375g Pureland Organic Tofu 170g Asparagus For the marinade: 1 handful of fresh coriande