Bringing Vegan Into Vogue

Vegan Life Recipes

Vegan Kitchen Issue 27

Marinated Tofu Sandwich

Serves 2

Per 100g
Protein: 5.9g | Carbohydrates: 14.0g | Sugars: 1.5g | Fat: 5.0g | Saturates: 0.8g | Salt: 0.90g

For the Tofu

  • 350g (1½ cups) extra firm tofu cut into 8 slices
  • 1 tsp liquid smoke
  • 130ml (½ cup) vegetable stock
  • 1 tbsp tamari
  • 1 tsp maple syrup
  • 1 tsp water

For the sandwich

  • 35g (1/3 cup) slices red cabbage
  • 1 large beef tomato
  • A handful of lettuce
  • ½ red onion
  • Handful of chopped white mushrooms
  • 4 slices of rye bread

Optional extras

  • Vegan butter
  • Vegan mayonnaise
  1. Combine the liquid smoke, vegetable stock, tamari, maple syrup, and water together in a shallow dish.
  2. Place your tofu slices in to marinate and set aside for at least 30 minutes (you can always marinate overnight for a fuller flavour).
  3. Prep the cabbage, tomatoes, lettuce and onion ready to assemble your sandwich.
  4. Heat a large frying pan over medium-high heat and add coconut oil, once melted, place tofu slices into the pan.
  5. Add half the marinade to the pan, cook for about 5 minutes, or until tofu is golden brown. Flip tofu and add the remaining marinade to the pan. Cook for a further 3-5 minutes, then remove from the pan.
  6. In the same pan, fry the chopped mushrooms for 3-4 minutes and remove from heat.
  7. Assemble the sandwiches as you wish, making a total of 2 sandwiches.

Tofu and Spinach Quiche

Per 100g
Protein: 6.3g | Carbohydrates: 7.7g | Sugars: 0.8g | Fat: 9.3g | Saturates: 2.6g | Salt: 0.45g

  •  1 packet firm tofu
  •  75g (½ cup) raw cashews
  • 350g fresh organic spinach, steamed
  • 2 tbsp organic gluten-free Tamari
  • 65g (¼ cup) nutritional yeast
  • 2 tsp smoked paprika
  • 3 tsp organic onion powder
  • 2 tsp organic garlic powder
  • 2 tsp dried organic rosemary
  • Salt & pepper to taste
  • 1 packet pre made vegan shortcrust pastry.
  1. Preheat your oven to 190°C (375°F, Gas Mark 5).
  2. In your food processor, pulse the cashews until fine.
  3. Combine the tofu, tamari, nutritional yeast, garlic, and spices and blend until creamy.
  4. Add your steamed spinach and pulse until combined, adjust seasoning.
  5. Lay your pre rolled pastry into a greased shallow pie tin and add your tofu mixture & smooth over.
  6. Bake for 35-45 minutes, or until the top is browned. (If your centre isn’t completely firm don’t worry – it’ll firm as it cools.)

Silken Tofu Chocolate Mousse

Serves 3

Per 100g
Protein: 10.0g | Carbohydrates: 17.0g | Sugars: 16.0g | Fat: 11.0g | Saturates: 4.5g | Salt: 0.22g

  • 1 pack (340 g) silken tofu
  • 2 tbsp agave syrup


  • Dark chocolate shavings
  • Chopped nuts of your choice
  1. Melt the chocolate in the microwave stirring every 30 seconds until the chocolate is melted. Set aside to cool.
  2. Place the tofu and agave in a food processor and blend until smooth.
  3. Add the melted chocolate and continue to blend until combined.
  4. Scoop the mixture into glasses and refrigerate for 30 minutes.
  5. Garnish with chocolate shavings and chopped nuts.


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