Hey Foodies! Here’s my 3 amazing Tofu recipes that you’ll love!
00:00 Vegan Tofu and Eggplant Binagoongan
03:02 Tofu and Mushroom Adobo
05:11 Vegan Tofu Satay
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▶️ Tofu and Eggplant Binagoongan
Ingredients:
400g korean silken tofu (pressed, freezed and thawed for three cycles)
2 tbsp nutritional yeast
1/4 cup cornstarch
1 tsp garlic salt
1 tsp paprika
1 tbsp olive oil
1 tbsp soy sauce
1/4 cup oat milk
air fry at 180°C for 10-15 minutes, flip halfway
oil spray
5 cloves garlic
1 red onion
2 bell peppers
3 pcs tomatoes
2 medium eggplants
2 green chilies
2 tbsp cooking oil
3 tbsp vegan bagoong (vegan shirmp paste)
1/4 cup water
season with salt and pepper to taste
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▶️ Tofu and Mushroom Adobo
400g silken tofu (freeze, thawed and pressed for 3 cycles)
3 tbsp nutritional yeast
1 tsp garlic powder
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp oat milk
2 tbsp oil
Air fry at 375°F for 12-15 minutes, flip halfway through
150g king oyster mushrooms
Air fry at 375°F for 8-10 minutes
1 head garlic
1 cup mushroom stock
1/4 cup cane vinegar
3 tbsp soy sauce
2-3 pcs dried laurel leaves
1/2 tbsp peppercorns
1 tbsp coco sugar
slurry 2 tbsp cornstarch + 1/4 cup water
cooking oil
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▶️ Vegan Tofu Satay
Ingredients:
3/4 cup coconut cream
2 tbsp coconut aminos
1 tsp curry powder
3 tsp turmeric powder
3 tsp garlic paste
3 tsp ginger paste
1 tbsp brown erythritol
2 tbsp vegetarian fish sauce
3 packs korean silken tofu (pressed, freezed and thawed for three cycles)
air fry at 180°C for 15-18 minutes, flip halfway
cooking spray
Peanut Sauce
1/4 cup creamy peanut butter
1 tbsp coconut aminos
1 tbsp lemon juice
1 tsp brown erythritol
1 tsp garlic paste
1 tsp ginger paste
1/4 cup water
peanuts
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Link for kitchen tools and ingredients used on my video recipe:
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Email: hellohealthyfoodieph@gmail.com
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