Month: January 2018

Tofu Scramble

tofu

This is a quick and easy dish that is good for when your mates argue that you can’t have a delicious breakfast without bacon and eggs.

It only takes a few minutes and you can jazz it up lots of different ways – serve with some sliced tomato or avocado on the side, or on a toasted bagel or bun with hummus, or stir through some mushrooms, spinach, black beans or capsicum – for this edition I sprinkled some sprouts and dukkah over the top (you could always add some hot sauce too).

Kīnaki (serves 2-3)

  • 1 block of firm style tofu
  • 1 small onion – diced finely
  • 1 clove diced garlic
  • 3 tablespoons of soy sauce
  • 1.5 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon sesame oil
  • A little sesame oil for cooking

Huarahi

Mix together the soy sauce, nutritional yeast, turmeric, cumin and 1 tablespoon of sesame oil and set aside.

Press any excess moisture out of the tofu (I use some muslin cloths for this).

Heat some sesame oil in a frying pan.  When sizzling, add chopped onion and garlic and fry until slightly brown.  Add the tofu by crumbling it into the pan and breaking down any big bits with a wooden spoon.  Add the seasoning mixture and stir to make sure all of the tofu is well coated.

Serve as it is, or on top of toasted bread.

(And a nice mug of coffee).

 

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Easy Anzac Biscuits

Screen Shot 2018-01-26 at 5.34.54 PM

Anzac biscuits are my Dad’s favourite and I used to make them all the time “back in the day”.  I figured it would be pretty easy to have a vegan version as from memory the only non-plant based ingredient was butter.  I’ve adapted this recipe from this one here.

Kīnaki (makes about 15)

  • 1 cup rolled oats
  • 3/4 cup dessicated coconut
  • 1 and 1/4 cups plain flour
  • 1/4 cup of plain sugar
  • 1/4 cup brown sugar  (or use whatever sugar you have – I just like the caramel brown sugar gives)
  • 1/2 tsp baking soda
  • 2 tbsp hot water
  • 50 g margarine
  • 60 g coconut oil
  • 1 tbsp golden syrup (or maple syrup or agave)

Huarahi

Preheat the oven to 170° C.

Mix together the oats, coconut, flour and sugars.  In a saucepan over a low heat, melt the margarine, coconut oil and syrup and stir.  Pour the two tablespoons of hot water into a cup and dissolve the bicarbonate of soda, then add this to the melted ingredients in the saucepan.

Add the melted / bicarb soda mixture to the dry ingredients and stir until combined.

Roll mixture balls (about golf-ball sized) and flatten with a fork.

Bake for about 20 minutes until golden and transfer to a wire rack to cool.  (The longer you bake the crunchier they’ll be.  Personally, I like them a bit chewy in the middle…)