A basic pie that is sure to impress.
Serves: 6
- Preparation: 20 minutes
- Cooking: 20 minutes
Ingredients
- 1 x 220g pack Cauldron Organic Beech Smoked Tofu
- 1 tbsp Sunflower oil
- 1 onion diced
- 1 x 420g can baked beans
- 4 tbsp tomato ketchup
- 1 tbsp mild chilli sauce or 1tsp chilli powder
- 80 ml water
Topping
- 750g potatoes peeled and cut into chunks.
- 250 frozen sweetcorn
- 2 tbsp milk
- 25g butter
- 75g Cheddar cheese, grated
- 1 tbsp chopped fresh parsley
Method
- Boil potatoes until softened, drain and mash. Add remaining topping ingredients, except grated cheese.
- Meanwhile, drain tofu on kitchen paper and grate. Fry onion and tofu in oil for about 5 minutes.
- Add beans, ketchup, chilli sauce and water, bring to the boil and simmer for 3-4 minutes.
- Place tofu mix in an ovenproof dish, top with potato and grated cheese, and bake in a pre-heated oven for 20 minutes 190C, Gas Mark 5.
- Serve with crusty bread and seasonal vegetables.
Only 154 calories per portion!
Serves: 6
- Preparation: 25 mins
- Cooking: 5 mins
Ingredients
- 225g/8oz broccoli, cut into small florets
- 2 small ripe avocados
- 2 tbsp lime juice
- 220g packet Cauldron Smoked Tofu
- 175g/6oz baby spinach leaves, rinsed
- 2 ripe mangos, peeled and diced
- 175g/6oz cherry tomatoes, rinsed and halved
- 2 tsp sesame seeds
- 15g/1/2oz toasted pine nuts
For the dressing
- 2 tbsp lime juice
- 1 tbsp light soy sauce
- 1 tbsp extra virgin olive oil
- 1 tsp clear honey
- 2 tsp sesame oil
- 1 small red chilli, deseeded and finely chopped
Method
- Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Bring a pan of water to the boil, add the broccoli and cook for 3-4 minutes or until just cooked. Drain, plunge into cold water, drain again and reserve.
- Peel the avocado discarding the stones then slice thinly. Toss in the lime juice and reserve.
- When ready to serve place the tofu pieces on a baking sheet and cook for 3-5 minutes or until piping hot.
- Arrange the spinach leaves on a serving platter with the mango, broccoli, avocado and cherry tomatoes. Scatter the tofu over the salad, sprinkle with the sesame seeds and pine nuts.
- Place all the ingredients for the dressing into a screw top jar and shake until blended. Pour over the salad and leave for 5 minutes before serving.
Tip
Toast pine nuts either by placing on an ovenproof plate and cook in a hot oven (200°C/fan oven 180°C/Gas Mark 6) for 10 minutes or by placing in a non-stick frying pan and cooking over a gentle heat for 10-12 minutes, stirring frequently until toasted.
Organic beech smoked tofu and chickpea casserole.
Serves: 6
- Preparation: 15 mins
- Cooking: 30 mins
Ingredients
- 1 x 220g pack Cauldron Organic Beech Smoked Tofu, drained
- 25 g butter, or 2 tbsp olive oil
- 1 onion, peeled and chopped
- 3 carrots, peeled and sliced
- 2 leeks, (about 300g in weight), trimmed and sliced
- 425 ml dry cider
- 410g can chickpeas, drained and rinsed
- 1 bay leaf
- 2 tsp vegetable stock powder or 1 stock cube
- 1 tbsp tomato purée
- Salt and freshly ground black pepper
- 1 tbsp cornflour, blended with 1 tbsp water
- 1 tbsp freshly chopped coriander
Method
- Cut the tofu into 1cm cubes and reserve. Heat the butter or oil in a large pan and then add the onion. Fry over a medium heat for 5 minutes or until softened.
- Add the carrots, leeks and reserved tofu to the pan then cover and simmer gently for 10 minutes. Stir occasionally.
- Add the cider and chickpeas together with the bay leaf and stock, seasoning to taste. Blend the tomato purée with 1 tablespoon of water then stir into the pan. Bring to the boil, cover then reduce the heat and simmer gently for 15 minutes. Stir occasionally during this cooking.
- Stir the cornflour mixture into the pan, bring to the boil and cook gently, stirring until thickened. Stir in the chopped coriander, adjust seasoning and serve with freshly cooked jacket baked potatoes.
To Serve
Serve with freshly cooked jacket potatoes.
