Our Tofu Recipes

At Cauldron we're passionate about food.

We love developing recipes that allow us to show people what a delicious and versatile product tofu is.

Tofu's speed of preparation and versatility is key to its popularity in the Far East.

It is a great addition to many dishes, such as stir fries, soups, stews, salads and curries.

The most delicious way is to incorporate it into traditional Asian recipes.

The recipes we've collected here give you the chance to see for yourself. Enjoy!

Roasted Sausages & Mediterranean Vegetables with Herby Toasts

Serves: 2

  1. Preparation: 10 minutes
  2. Cooking: 40 minutes

Ingredients

  • 1 pack Cauldron Cumberland sausages
  • 4 red onions cut into wedges
  • 1 courgette, chopped
  • 1 yellow pepper, deseeded and chopped
  • 400g can chopped tomatoes
  • 250ml vegetable stock
  • 2 tbsp fresh basil plus extra for garnish
  • Salt and freshly ground black pepper
  • 4 slices French stick
  • 1 tbsp low fat cream cheese with herbs
  • 1/2 tbsp butter
  • 1 garlic cloves, crushed

Method

  1. Pre-heat the oven to 200°C/gas mark 6. Roast the onion, courgette and pepper in a roasting tin for 20 minutes.
  2. Reduce oven temperature to 180°C/gas mark 4. Add the sausages to the roasting tin, pour over the tomatoes, stock and the basil. Season to taste and continue roasting for a further 20 minutes.
  3. When the sausages are nearly cooked mix the cream cheese, butter and garlic together. Toast the bread lightly on each side, spread with the cheese and grill for a further minute.
  4. Serve the sausages scattered with a handful of torn basil leaves along with the herby toasts.

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Chunky Sausage & Tomato Pasta

Serves: 2

  1. Preparation: 5 minutes
  2. Cooking: 20 minutes

Ingredients

  • 1 pack Cauldron Cumberland Sausages – cut into chunky bite sized pieces
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 200ml white wine or vegetable stock
  • 400g chopped tomatoes
  • 1 tbsp tomato purée
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 250g dried pasta – rigatoni or penne work well
  • 2 tbsp basil leaves, torn plus extra for garnish
  • Cheese to serve – parmesan shavings (optional)

Method

  • Heat the olive oil and fry the sausages for 5 minutes until golden brown. Remove them from the pan and then fry off the onion and garlic adding a little more oil if necessary.
  • Pour in the white wine and boil until it has reduced by half.
  • Stir in the tomatoes, tomato purée and oregano, season to taste. Simmer for 15 minutes until the sauce has thickened.
  • While the sauce cooks, boil the pasta according to the back of pack instructions and drain. Stir the basil and cooked pasta into the sauce, serve in bowls topped off with a few more torn basil leaves and some parmesan cheese shavings if using.

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Latest Recipes Posts

Recipe of the Month

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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