Vegan Baked Tofu Cheese Finger (Oven & Air Fryer)

 

Looking for nutritious movie treat or appetizer or side? This is a perfect one that is full of protein, Baked tofu Cheese sticks. With only so little oil used, this is super low in fat. This can be eaten by itself by dipping in sauce, or as filing for sandwiches or alongside with salad. The list is endless! I have tried Airfrying potato wedges, so I thought why not try tofu, and here it is!

 

Nutritional yeast which is high in Vitamin B12 is used to replace the diary cheese to give that cheesy taste, this is a ingredient not to be omitted. Once you have tried nutritional yeast, you will fall in love with it! Click here on where to buy.

Dietary: Vegetarian, Vegan.
Allergen Information: Free from dairy, egg, corn, palm oil and nut.

Serve 2-4

 

Ingredients

 400g firm tofu

(A)
 1/2 cup Japanese panko bread crumbs

 2 tsp garlic powder
 2 tsp onion powder

 1 Tbsp dried basil

 1 Tbsp dried oregano

 1 tsp freshly ground black pepper

 1/2 tsp salt

 2 tsp dried parsley flakes (optional)

 1 tsp cayenne/chilli powder (optional)
 2 tsp canola oil, for frying
 

 60ml non-dairy milk (I use soy milk)

 4 Tbsp nutritional yeast

Method

1. Drain firm tofu well and cut into 1.5cm thickness strips.

2. Heat up oil in a sauté pan in low heat. Add all ingredients in (A) until well combined and for about 2 minutes. Remove from heat, keep in the pan and set aside.  

 

3. Place the milk and nutritional yeast into two separate wide shallow bowls.

4. Dip tofu strips into milk bowl then coat lightly in nutritional yeast bowl, and roll into mixture (A).

 

5. Bake it:

☼ Using Oven:

Preheat the oven to 180℃.  Evenly spread tofu strips on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature 180℃.  Pop the strips into the oven for about 25 minutes, turning once until golden brown.

 

☼ Using Airfryer:
Preheat the Airfryer to 170℃ for 3 minutes. Evenly spread tofu strips in the fryer basket and slide the basket into the Airfryer. Set the timer to 20 minutes, turning once until golden brown.

 

6. Dip in tomato sauce, Asian chilli sauce or vegan cheese dip alongside your favourite salad greens. Or use this as filling for your sandwiches or soft buns. Enjoy!

 

 

☼ Note

After baking, the tofu fingers can be refrigerated or frozen. Simply reheat in an oven or Airfyer for about 5 minutes at 170℃.  Place parchment papers between layers to prevent sticking.

Step 3: Rolling Good Time

Step 4: Before baking in Airfryer

 

Vegetarian Fresh Spring Roll Popiah (薄餅) - With Vegan 'Egg'

 

 

 

Popiah aka 薄餅 is non-fried fresh spring roll that is common in Asia countries like Singapore, Malaysia and Thailand. The Popiah skin is soft, thin paper-like crepe made from wheat flour, and wrapped with a wet savoury dough, and accompanied with condiments like sweet bean sauce, soy sauce or hoisin sauce and hot chilli sauce before fillings are being laid.

 

The filling comprises of mainly finely grated steamed or stir-fried turnip, jicama or bangkuang with a combination of other ingredients such as bean sprouts, lettuce leaves, carrots, chopped fried tofu, Chinese sausage peanuts powder, fried shallots and scrambled eggs. The list is simply endless! Here, this is the vegan/vegetarian variation. To mimic the scrambled eggs, I used fried tofu, it tastes so real especially with the natural yellow colour from turmeric and the black salt which gives a sulphuric taste and smell of eggs. We vegetarians can have an awesome Popiah party too! Click here for vegan scrambled egg.

All these shredding of veggies sound tedious, isn't it? I can totally understand and it puts me off on making this dish. Thus, I got myself a food processor (I'm using this) to ease my jobs in the kitchen. Where to buy fresh Popiah skins? Refer below.

 

Dietary: Vegetarian, Vegan.

Make about 12 rolls

 

Ingredients

 12-16 pcs fresh popiah skins
 

Filling

 4 cloves garlic, chopped  

 800g turnip/jicama/bangkuang or daikon radish, shredded

 120g carrot (about 1 medium carrot), shredded

 100g green cabbage, shredded  
 3 stalks fresh shiitake mushrooms, sliced 
 150ml water

 1 Tbsp soy sauce or Braggs Liquid Aminos

 1 Tbsp vegetarian mushroom oyster sauce
 1 tsp sugar
 1 tsp sesame oil
 White pepper, to taste

 Canola oil, for stir-frying

Paste
 4 Tbsp sweet soy sauce

 2 garlic, finely minced

 Vegetarian sambal chilli (optional)

Garnish

 16 small lettuce leaves

 80g beansprouts, blanched

 100g cucumber, shredded  

 

Optional Garnish

 100g grounded peanut
 Fresh coriander sprig

 Fried shallot
 Vegan tofu scrambled ‘egg’ (click for recipe)

 

Method

To prepare filling

1. Heat up oil in a large skillet or wok. Sauté the garlic until aromatic.

2. Add turnip, carrot, cabbage and mushrooms and sauté for 2 minutes. Then season with soy sauce, mushroom sauce and sugar. Add water.

 

3. Stir occasionally and simmer for 15 minutes or until the veggies are tender and sauce is slightly dry. Season with sesame oil and pepper. Set aside and keep warm.

To wrap popiah

1. With the back of a teaspoon, brush Pophiah skin with soy sauce, minced garlic and chilli paste. Place a lettuce leaf over it.

 

2. Place a little filling mixture lengthways over the lettuce, then beansprouts and cucumber. Sprinkle the optional garnish.

 

3. Roll the bottom up, then fold the left and right sides in, creating an envelope. Now keep rolling up, into a firm tight roll. Repeat with the remaining ingredients. With a sharp knife, slice each roll into 3-4 pieces and serve.

Before wrapping



Popiah filling

How to make vegan tofu scrambled 'egg'?

 

☆ Where to buy fresh Popiah skins?

☼ Singapore

To the best of my knowledge, there are no fresh Popiah skins available at the supermarkets in Singapore. All of which are meant for frying, not for wrapping fresh Popiah. Do not attempt to use those for wrapping this filling, it will tear when wrapped and it will not taste good because it is doughy and meant to be fried.

 

I got my Popiah skins from a Popiah stall near my place, about 10 cents per piece, so cheap! Many stalls do not sell the skins especially small quantity, thus it takes some time and techniques to make them sell you the skins. For me, I patronise them often, smile to them every time I walk past, and when the rapport is built, I ask them if you can buy the skin from them, viola, LOL! 

 

 

☼ In Malaysia

RM4.99 for 20 pcs popiah skin
(Equivalent to SGD2.00)

Available at Tesco.











☼ Do it yourself
If it is not possible to get at your local stores, why not do it yourself? Check out this video.

Make about 25 pcs (8 inch)
Ingredients
 400 g all-purpose flour, sifted
 1/2 tsp sea salt
 400 ml Water

Method

Combine all the ingredients in a stand mixer bowl. Stir the batter with a wooden spatula, wrap with a cling film and let it rest for at least 3 hours. Beat the batter for about 15 minutes, or until the batter is smooth and elastic. Place the griddle or a flat cast-iron pan on a medium heat. Once the pan is hot, lower the heat slightly. Using one hand, coat the batter and rub onto the pan. Then use the other hand to peel off the wrapper when it is cooked.

 

Vegan Indian Tofu Potato Curry

 

If you love Indian food, you probably need no introduction to this curry. This is the first Indian curry that I added yogurt, it turns out to be so good! I think I am starting to get the hang of Indian curry, LOL. The tofu and potato are pan-fried or baked beforehand to give a flavourful crunch.

 
Dietary: Vegetarian, Vegan.
Serve 2
Slightly adapted from this book.
 
Ingredients
 1 medium onion, roughly chopped
 5 cloves garlic, peeled
 2 tsp size ginger, chopped
 1 fresh tomato, roughly chopped
 2 chilli, seeds removed

 1/2 cup or 120ml plain soy yogurt
 2 tsp garam masala
 1 tsp dried fenugreek seeds
 1 tsp chilli or cayenne powder
 1/2 - 1 tsp sea salt

 Canola oil for frying
 1.5 tsp garam masala (if baking)
 300g extra firm tofu, cubed
 1 medium potato, cubed

 1/2 tsp mustard seeds
 1/2 tsp asafoetida
 2 green cardamom pods
 1 tsp cumin seeds
 1 tsp turmeric powder

 1/2 cup or 120ml water
 2 Tbsp cilantro, chopped
 

Method

1. In a food processor, process the onion, garlic, ginger, tomato and chilli until completely smooth, pausing the processor to scrape down the sides and under the blade, if necessary.

 

2. Stir in yogurt, garam masala, fenugreek and chilli/cayenne powder and salt until well-combined.

 

3. For panfrying: Heat oil to about 1 inch in wok or large skillet over medium-high heat. Add in tofu and potato turning occasionally until they are golden brown and crisp. Drain on paper towels, set aside. For baking: Preheat oven to 180℃. Season with garam masala on the tofu and potato. Line them on the prepared baking pan, and baked for 15 minutes. Remove pan from oven, set aside.

 

4. Heat up oil in the same wok/skillet. Add mustard seeds, and once crackling, add asafoetida. Add cardamoms, cumin seeds and turmeric. Cook for 30 seconds or until seeds sizzle.

 

5. Add yogurt mixture and water. Bring to a boil, place the lid on the pan, simmer for 10-15 minutes until mixture thickens.

 

6. Pour in tofu and potato, simmer for another 5 minutes. Garnish with cilantro and serve hot with brown basmati rice or naan.

 

Baked Mini Lasagna Cup in Wonton Skin (In Muffin Pan!)

 

Lasagna in a muffin tin? Yes, it's possible! The wonton wrappers peek out over the edge of the muffin tins and get crispy and also look hip! These lasagna cupcakes are so easy to make and use the same ingredients in the classic lasagna with layers of veggies, cheeses and pasta. Instead of lasagna noodles, wonton wrappers are used. Now, bite into this savoury appetizer and experience a incredible contrast of texture from the crispy shell to the soft flavourful filling.

 

Dietary: Vegetarian, vegan.

Make 24 cups

 

Ingredients

 24 wonton wrappers
 1 Tbsp olive oil
 1 medium onion, diced
 1 clove garlic, minced
 1 tomato, diced
 1/2 cup carrot, finely chopped
 250g fresh mushrooms, coarsely chopped
 1/2 cup mocked ham, chopped (optional)
 1/2 tsp dried rosemary leaves
 1/2 tsp dried thyme leaves
 1/4 cup or 60ml water
 1 Tbsp balsamic vinegar
 1/2 cup pasta/pizza sauce (tomato or cream)
 Salt, to taste
 Freshly ground pepper, to taste  
 1/2 cup vegan cheese, shredded
 Tabsco® sauce, to garnish

 

Method

1. Grease two 12-cup mini muffin tin with oil or cooking spray, place one wonton wrapper in the bottom of each muffin cup. Preheat the oven to 190℃ .

2. Heat up oil in a wok or large skillet. Sauté onion and garlic until aromatic.

3. Stir in carrot, mushroom and ham and continue to stir the mixture. Add rosemary and thyme.

4. Reduce heat to medium, add water, vinegar and pasta/pizza sauce. Stir until all ingredients are all evenly coated or until liquid evaporates.

5. Taste and add salt and pepper. Spoon mixture into prepared pan with wonton wrapper. Top with mozzarella cheese.

6. Use a oven thermometer, ensure it is at the right temperature 190℃. Pop it into the oven for about 8-10 minutes or until the cheese has melted and the edges of wonton wrappers are golden brown.

7. Garnish with Tabsco® sauce, serve immediately! 

Place one wonton wrapper in the bottom of each muffin cup

Before popping into the oven

Vegetarian Abalone in Oyster Sauce with Broccoli - Using Bai Ling Mushroom

 

The Bai-ling mushroom 百靈菇  has a springy meaty texture that can really pull off as abalone, my family member cannot even tell the differences! it is also a healthier abalone alternative compared to the store-bought mock abalone which is made from gluten.

This dish is usually available only at vegetarian restaurants and also a common dishes during reunion dinner on Chinese New year, and is often more expensive because Bai-ling mushroom is considered a premium mushroom. This type of mushroom is only found occasionally at the markets, not to mention supermarkets. Alternatively, you may use King Oyster Mushrooms. Canned food is never my option. Why?

 

Serve 2-3

 

Ingredients

 1 pcs or 150g Bai-ling mushroom*, thinly sliced
 200g broccoli, cut into florets

 2 cloves garlic, finely chopped (Buddhist may omit)

 5 slices ginger
 1 Tbsp olive oil

 

For Blanching Broccoli

 1 tsp sea salt

 1 tsp olive oil

 300ml water

 

For the Sauce

 2 tsp sesame oil

 2 Tbsp vegetarian mushroom oyster sauce

 ½ tsp dark soy sauce

 ½ tsp soy sauce or Braggs Liquid Aminos
 ½ tsp sugar

 120ml water
 1 tsp tapioca starch (mix with some water for thickening)

 

Method

1. Blanch the broccoli in boiling water with salt and oil for 3 minutes or until tender. Drain and set aside on a serving plate.

2. Heat up oil in a large skillet or wok. Stir-fry the ginger and garlic until aromatic.

3. Add sesame oil and mushrooms, and saute for about 1 minute.

4. Season with oyster sauce, dark soy sauce, soy sauce and sugar. Saute until fragrant. Add water, cover the pan and simmer over low heat for 20 minutes.

5. Thicken with tapioca paste to your desired consistency.

6. Pour mixture onto plated broccoli. Serve immediately.

Variations
☼ You may use King Oyster Mushroom if you do have Bai Ling Mushroom, this is how it looks.
 

Vegan Mexican Chipotle-Mayo Potato

The best and simplest potato salad is made of just-boiled potatoes dressed in your favourite sauce! Just whisk together the dressing in a bowl, and add into the potatoes.

 

Serve 2

Ingredients

 300g potato, boiled 
 2 tsp salt

Dressing
 1 Tbsp Tabasco Chipotle Sauce

 3 Tbsp vegan mayo 
 1 Tbsp parsley, finely chopped 
 Fresh black pepper, to taste

Method

1. Boil the potatoes in salted water until tender. Let the potatoes cool until slightly hot. 

 

2. Whisk all the ingredients for dressing together, pour dressing into potato until well-mixed, and serve immediately.

  
Tips
☼ TABASCO® Chipotle Sauce is available at Mustafa, Singapore at SGD7.00 and major supermarkets.

Indian Chickpea Curry

This is a simple vegetarian Indian curry. Fresh ingredients are always better than canned ones. The rule of thumb for great dish is always go back to basics: use fresh ingredients! Serve this with pita bread, dosai or naan.

Dietary: Vegetarian, Vegan

Serve 2-4
 

Ingredients

 1 tsp mustard seeds

 ½ tsp asafoetida

 4 green cardamoms
 2 bay leaves
 ½ tsp cumin seed
 2 medium onions, chopped
 2 large tomatoes, chopped

 ½ large carrot, chopped

 1 Tbsp ginger, grind into paste
 4 cloves garlic, grind into paste
 1 large green chilli, grind into paste
 100g dried chickpea, soaked overnight
 400ml water
 1 Tbsp canola oil
 

Dry spices

 ½ tsp red chilli powder
 1 tsp turmeric powder
 2 tsp coriander powder
 1 tsp cumin powder 

 2 tsp garam masala
 1 tsp sugar
 

Garnish

 Pinch of sea salt

 2 Tbsp fresh coriander, finely chopped

 1 fresh green chilli, chopped

Method

1. Heat up oil in a large skillet or wok. Add mustard seeds, and once crackling, add asafoetida.

2. Add cardamoms, bay leaves, cumin seeds. Cook for 30 seconds or until seeds sizzle.

3. Add chopped onion, fry until brown. Add chopped tomatoes and carrot, and cook for further 5 minutes.

4. Add ginger, garlic, green chilli, red chilli powder, powdered spices and sugar, keep stirring.

5. Add the chickpeas stir well, then 400ml water to make a thick sauce. Place the lid on the pan, simmer for 10 minutes.

6. Garnish. Serve immediately with naan or rice.  
 

Mayo-Mustard Potato Salad

This healthy and filling salad is perfect for pot lucks and picnics, easy to pack and bring out! Good alternative for side dish too.  

Serve 2

Ingredients

 600g potato (any colours)

Dressing
 1/2 Cup (90g) vegan mayonnaise
 2 tsp whole-grain mustard
 1 Tbsp Italian herb mix
 1 Tbsp parsley
 1/4 tsp sea salt
 1/4 tsp fresh black pepper

Method
1. Whisk all ingredients for dressing. Refrigerate.

2. Boil the potatoes in salted water until tender.

3. Let the potatoes cool until slightly hot. 

4. Pour chilled dressing into potato until well-mixed. Refrigerate if you prefer a cold dish or serve immediately if you like it warm.