Tag Archives: tofu

Pancakes and cream

There are times when only pancakes will do. The weather in Scotland has been utterly rubbish lately with non stop rain in June and people are feeling a bit angsty. Pancakes usually makes things better so adding vegan cream has to be the best right? Below is the recipe you need for pancakes with homemade cream and maple syrup.

For the pancakes:
Ingredients:
40 grams plain flour
40 grams room temperature water
1 teaspoon baking powder
salt and pepper to taste
1 teaspoon oil (just enough to ensure they wont stick)
1 tablespoon sugar
1/2 teaspoon salt

Method:
1. In a bowl whisk all ingredients together. Ensure no flour lumps.
2. Leave the mixture to rest for a few moments while you bring a frying pan up to a medium heat.
3. Use a ladle to put a third of the mixture into the pan.
4. When the uncooked side starts to bubble slightly turn over and ensure both sides are cooked.

These pancakes are not as sweet as the other sweet kind I make and they are thicker but they go perfectly with maple syrup and the cream below as extremely sweet pancakes would be just too sweet.

For the cream:

450 grams firm tofu
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon vanilla extract
2 tablespoons maple syrup (you can use agave or just plain sugar)
1/4 teaspoon salt

Blend all ingredients until smooth and creamy. Easy right?

This keeps well in the fridge for a couple of days if it makes too much.

Hope you enjoy!

Advertisements

Scrambled tofu with vegetables

Scrambled tofu is something that is so quick and easy to do. I think most vegans have a recipe for this but as it was requested that I post mine I am doing so. This is one of those recipes I love where so long as you keep the basics the same you can pretty much alter it to suit your own likes. You can add different herbs, less liquid for firmer tofu, different vegetables. Really anything you like.

Ingredients:
1 tablespoon oil
1 onion chopped finely
200g chopped mushrooms
200g chopped tomatoes (either fresh or tinned works)
1 pack firm silken tofu
3 tablespoons sweetcorn
Ground tumeric to taste and colour
1 cup nutritional yeast flakes
1 tablespoon rosemary
1 tablespoon oregano

Method:
1. Warm the oil in a deep frying pan over a medium heat and add the onions until they soften and become golden brown
2. Add the mushrooms (or other vegetables if you are using) and cook until they are caramalised
3. Add all other ingredients. Depending on how soft you like your scramble you may want to use all the tomato juice or just a little. Also depending on how golden you like your tofu you may wish to add more or less tumeric.
4. Reduce the heat and simmer until all the veg and the tofu is cooked.
5. Serve with toast and enjoy!