Ingredients

For the lasagne

1 pack of “tofu leaves” or equivalent (you can also use regular wheat lasagna squares)

For the rocket, basil and almond pesto

a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained
a large handful of fresh basil, cleaned
1 garlic clove, peeled
5 tablespoons nutritional yeast (flakes)
10-11 tablespoons finely crushed almonds
freshly ground black pepper, to taste
whole sea salt, just enough to taste
80 ml filtered water
50 ml extra virgin olive oil

To complete

shaved almonds, to taste

Directions

Preheat the oven to 180 C. To make the pesto, process all ingredients with the help of a food processor. Once you have reached the desired consistency, set aside. Spread a little olive oil around the inside of a glass or ceramic baking pan (altrnatively, you can use parchment paper, to be placed n a regular baking pan). Put a lasagna square down first and layer on some pesto. Repeat until you have no squares left. Top with a final but thinner layer of pesto, drizzle with some extra virgin olive oil and bake for 15 minutes, until the top begins to get brown. Remove from oven, top with the shaved almonds and let cool 5-10 minutes before serving.

Ingredients

For the tofu

the juice of half a lemon
3 tablespoons shoyu
2 tablespoons apple vinegar
half a teaspoon powdered ginger
the juice of about 6 cm fresh ginger root, peeled and grated
50 ml sesame oil
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
200-250 g organic, firm tofu, cut into cubes

For the peppers

2 cm fresh ginger root, peeled and julienned
1 garlic clove, peeled and cut into halves
3 tablespoons apple vinegar
the juice of half a lemon
4 tablespoons rice malt syrup
a few pinches of whole sea salt
half a red pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled
half a yellow pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled

To complete

black sesame seeds, to taste

Makes 2 servings.

Directions

In a bowl or jar mix the lemon juice, shoyu, apple vinegar, ginger powder and ginger juice, sesame oil and toasted sesame oil and maple syrup. Place the tofu cubes in a bowl, pour the marinade over, cover and refrigerate for at least 6 hours, tossing occasionally. The longer the marinade time, the tastier the tofu. In a glass jar, combine the ginger, garlic, apple vinegar, lemon juice, rice malt syrup and salt. Cut the peppers into strips and place them in the jar. Secure with the lid and refrigerate for at least 5-6 hours. Remove the peppers from the fridge around half an hour before serving. Once the tofu has marinated, heat some marinade in a wok or large heavy-bottomed frying pan and cook the tofu over medium heat until golden on all sides. Serve the tofu and the peppers with some of the left-over tofu marinade and the sesame seeds.

Thoughts, tips, ideas

The pepper marinade can be reused at least once to marinate other peppers or different vegetables such as cucumbers, carrots, radishes, zucchini -which will all pick up a peppery flavour.

Ingredients

250 g peeled potatoes
1 large zucchini, cleaned and cut into pieces
1 clove of garlic, peeled and cut into halves
2-3 cm fresh ginger root, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons shoyu
a pinch of Himalayan salt
freshly ground white pepper, to taste
1 teaspoon vegetable stock powder
200 ml unsweetened and unflavoured oat milk
150 g plain tofu
2 tablespoons nutritional yeast flakes
3 teaspoons mild curry powder
a handful of fresh basil, cleaned
a few fresh thyme sprigs, cleaned
4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk
50-60 g vegan ham, chopped

Makes 4 servings (or a 25 cm long terrine).

Directions

Boil the potatoes in lightly salted water. In the meantime, sauté the zucchini with the garlic and ginger in the olive oil and shoyu over medium heat. Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft. Remove from heat and set aside. When the potatoes are ready, drain them and transfer into the bowl of a blender. Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes. Add the tofu, nutritional yeast and curry powder and blend until smooth. Throw in the basil and thyme, blend again for a little while and transfer the mixture into a heavy bottomed saucepan. Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3-4 minutes, stirring constantly. Remove from the heat, add the zucchini and vegan ham, stir well and transfer into a terrine mold and let cool at room temperature for at least 3 hours. You can transfer then the terrine into the fridge until serving time or serve, sliced, at room temperature.

Ingredients

a 5-6 cm piece of a leek, cleaned and finely sliced
the juice of 1 lemon
whole sea salt, just enough to taste
half a ripe but firm pear, cleaned and sliced lengthwise
2 tablespoons grade C maple syrup
100 g smoked tofu, thinly sliced
a large handful of fresh baby spinach, cleaned
extra virgin olive oil, to taste
a few pomegranate kernels

Makes 2 servings. 

Directions

Place the sliced leek in a bowl, add half of the lemon juice and salt and let marinate for about 45 minutes. In another bowl, place the pear slices, add the remaining lemon juice and maple syrup and set aside for about 30 minutes. Sauté the tofu in very little olive oil until brown on both sides then remove form heat and set aside. To assemble your salad, mix the leek, pear, tofu and spinach and add some olive oil. Garnish with the pomegranate kernels and serve.

Ingredients

270 g soft, silk tofu
whole sea salt, just enough to taste
4-5 fresh chives sprigs, cleaned and finely chopped
half a teaspoon ground or powdered piment d’Espelette
the juice of 1 lemon
130 ml extra virgin olive oil

Makes 1 medium jar.

Directions

Place the tofu into the bowl of a mixer. Add salt, chives, piment d’Espelette and lemon juice and blend on medium speed. Continue to blend while slowly pouring the oil until the mixture has thickened. Transfer the mayonnaise into a bowl or jar then refrigerate for at least 2 hours before serving.