Sesame & Peanut Crusted Tofu

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This is a great side dish to serve along with rice or vegetables or meat. It’s flavorful and hearty and really easy to make!

If you have time to marinade the tofu in the sauce, that would be highly recommended but if you’re pressed for time you can skip the marinading step and just dip the tofu in.

Serving size: 1-2 (easily double or triple the recipe for more servings)

Ingredients:

  • 1/2 package tofu
  • 2 tablespoon soy sauce
  • 2 tablespoon coconut milk (optional, can replace with 1 tsp water and )
  • 1.5 tsp ginger paste/grated ginger
  • 1 tsp honey/agave (I used honey, if vegan you can use agave)
  • 1 tablespoon creamy peanut butter
  • pinch of chill powder/paprika
  • 3 tablespoon sesame seeds
  • 3 tablespoon shelled and toasted peanuts
  • sesame/canola/olive oil (sesame is best)
  • 1/2 lemon
  • handful fresh coriander (optional)

Directions:

  1. Cut the tofu into square slices
  2. In a wide bowl, mix the soy sauce, coconut milk, honey, ginger and peanut butter well.
  3. Add the tofu pieces to the sauce and if you can, leave for 2-3 hours. Otherwise just move on to the next step.
  4. In an other bowl, crush the peanuts and sesame seeds.
  5. Heat a flat frypan, heat around 1-2 tsp oil and spread evenly
  6. Wait until the oil is hot
  7. Dip the tofu slices, one by one, in the crushed peanut-sesame mixture and then place on the pan. You can do 5-6 slices at a time.
  8. Pour some of the leftover sauce on top of the tofu slices and flip after around 30 seconds
  9. Cook until browned on both sides and then remove from pan.
  10. Top with fresh coriander, squeezed lemon juice and any leftover sauce or nuts
  11. Enjoy!

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Feta-Spinach Stuffed Mushrooms

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The perfect little appetizer. Mushrooms stuffed with a flavorful and hearty mixture of feta, spinach, onion and spices. Great to serve at a party or if you want to make something special for dinner. It’s quite an easy recipe but it does take a bit of effort to scoop filling into each of the mushrooms, so be ready for a bit of time in the kitchen. But the end product is definitely worth it!

I used button mushrooms, but I think large, succulent portabella ones would be amazing! A great way to not waste the mushroom stems is to chop them finely and add them to the filling!

Ingredients:

  • 6 ounce mushrooms (around 15 mushrooms), washed and destemmed
  • 1.5 cups spinach, washed and chopped finely
  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced or diced
  • 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, chilli flakes according to taste
  • 1/2 cup feta cheese, crumbled
     

Preheat oven to 175 degrees Celcius

Chop mushroom stems finely

Heat 1/2 tablespoon olive oil in a pan

Add onion and garlic and sautee until browned

Add spinach, mushroom stems and spices and cook for a few minutes until cooked

Arrange mushroom caps on a baking tray and scoop around a tablespoon of filling into each (I like piling it quite high, but be careful as you’re doing this.)

Drizzle the remaining olive oil on top of the stuffed mushrooms

Bake for 20-25 minutes until mushrooms are browned