Gill’s Spicy Thai Soup

By Gill Poole, blog recipe competition winner

Serves 4

Ingredients

• 250g packet Cauldron organic tofu cut into a small dice
• 1 tbsp vegetable oil
• 2 cloves of garlic, finely sliced
• 3 sticks of lemon grass finely sliced
• 1 red chilli  finely chopped
• 3 tbsp finely chopped ginger
• 5 spring onions chopped
• juice of 1 lime
• 1 x 400ml tin of coconut milk
• 2 handfuls of fresh coriander
• salt and freshly ground black pepper

Method

1. Heat the oil in a wok , cook the tofu until golden brown.
2. Stir in the garlic, lemon grass, chilli, ginger and spring onions, cook for 5 minutes stirring continuously.
3. Squeeze in the lime juice and pour in the coconut milk and half of the coriander. Bring to the boil, season to taste with salt and pepper and serve immediately sprinkled with the remaining coriander.

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Christine’s Sweet and Sour Tofu

By Christine Simmons, blog recipe competition winnerServes 4

Ingredients

• 250g pack of Cauldron organic Tofu, cubed
• 2 tbsp oil
• 1 large red pepper, (optional – 1 carrots, peeled & diced and sliced green beans can also be added)
• 3 spring onions, sliced
• 1 432g can of pineapple chunks, drained
• 3 tbsp soft light brown sugar
• 4 tbsp cider vinegar 
• 4 tbsp tomato ketchup
• 8 fl oz vegetable stock or water
• 1 tbsp cornflour
• salt and pepper to season

Method

1. Pre-heat the oil and fry the tofu on all sides until golden brown. Remove from the pan.
2. Stir fry the pepper (carrots and beans if using) and onion for 2-3 minutes then add pineapple, sugar, vinegar, ketchup, and stock, bring to boil. 
3. Dissolve the cornflour in a little water and add to the pan, stir until thickened. Add more stock if necessary. Season to taste with salt and pepper, return the tofu pieces to the pan.
4. Serve with noodles or rice.
5. The dish can be spiced up with diced chilli peppers.

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Linda’s Tofu Filo Parcels

By Linda Hourahine, blog recipe competition winner

Makes approximately 20 small bite size parcels, less if larger parcels are made.

Ingredients

• 2 tbsp oil
• 1 onion peeled and finely diced
• 1 garlic clove, peeled and crushed
• 1 tsp each ground ginger, cinnamon and mixed spice
• 2 tsp ground coriander
• 250g pack of Cauldron organic tofu, drained and minced with fork
• 1 tbsp tomato puree
• 2 tbsp freshly chopped coriander
• juice and finely grated  rind of 1 lemon
• 1 packet filo pastry
• 50g melted butter
• dipping sauce to serve – Sweet Chilli works well

Method

1. Pre-heat the oven to 190°C, Gas Mark 5.
2. Pre-heat the oil and fry onion and garlic until soft.  Stir in spices and cook for a minute, stirring continuously to prevent burning.  Add the tofu and continue stirring for 2-3 minutes.
3. Stir in 2 tbsp water, tomato puree, coriander, lemon juice and rind.  Leave to marinate and cool for 20 minutes.
4. Take 3 sheets of filo pastry at a time. Cut in half so you have 10 cm squares. Take one square and brush with a little melted butter or margarine. Place another square on top of layer one at an angle (creating a flat 8-pointed star), and brush again. Do the same with a third sheet.  Place a tablespoonful of the tofu mixture into the middle of the filo pastry. Bring the edges of the pastry up together and pinch them to form a little parcel (moneybag shape). Make up the rest of the parcels in the same way.
5. Brush with melted butter and place on a greased baking tray.
6. Bake in the oven for 8-10 minutes until the pastry is crisp and golden.  Serve with dipping sauce.

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