Sometimes I struggle with finding new and easy ideas for snacks. I tend to stick to just my fruits, but sometimes I want something more savory and everything I think of always ends up having bread. Not that bread is bad, don’t get me wrong, but I tend to prefer having bread with my main meals, so I’d rather not have them with my snacks as well.
I wanted something super easy to whip up, nutritional, and super colorful. That’s exactly what these vegan stuffed tofu are.
They do say ‘eat the rainbow’ after all.
The color of your food can tell you a lot about its nutritional value, and eating a variety of colors is a sure method of getting as many of those vitamins and minerals as possible!
It all starts with tofu for protein, calcium and iron. We stuff it with veggie goodness, you can get creative here! (you could even add rice) For me I added grated carrots, cucumbers, bean sprouts, turnip, white and purple cabbage. Next to give that pop – optional but who doesn’t love sauce? – I make a spicy peanut dip. Asian flavors all the way! Mmm yum.
I hope you guys love this dish!
It’s totally easy to make –
Vegan or not, this is a perfect little snack for when you’re craving something savory.
VEGAN STUFFED TOFU
- 4 pieces of Tofu blocks (about 5×5 cm)
- handful of beansprouts
- half a carrot
- half a cucumber
- a few pieces of Cabbage
- A quarter of a small turnip
- 1 cup Roasted peanuts (You can also use chunky peanut butter)
- 1 Tbsp Chili Paste
- 2 tsp olive oil
- 1/2 a cup of orange juice
- Grill tofu at around 170ºC until golden.
- While they are grilling start grating your veggies of choice: I chose cabbage, carrots, cucumbers, bean sprouts and turnip
- Create the peanut (spicy) sauce by blending your roasted peanuts in a food blender.
- Add and mix in olive oil, a pinch of salt and pepper.
- Heat a pan and add in chili paste. Let it come to a boil and then add in the peanut mix. Add about 1/2 a cup of water.
- Cook till it becomes a thick paste consistency and add some orange juice to sweeten as desired.
- Once the tofu is done take them out and cut them into two diagonally so you get a triangle shape.
- Slit tofu in the middle on the long side of the triangle to make a pocket
- Stuff all the veggies into the pocket and serve with dip!
Some people might prefer Sambal Kichap as a dip. In this case, you only need 3 ingredients – 2 garlic cloves and 2-3 birds eye chilies pounded together and mixed with sweet black soya sauce. and you’re done!
If you try this recipe out, let me know by leaving a comment or by snapping a pic and tagging #SoftDlight on Instagram. Would love to see what you came up with!
If you’d like to see any other types of recipes, please share them below as well.