4 ways with tofu

Saffron paella with marinated tofu pieces

Serves 4

Preparation time: 25 minutes

Fat content: 7.2g per 100g, 11.5g per portion

Kcals: 210 per 100g, 336 per portion

Ingredients:
1 pack (150g) Cauldron organic marinated tofu pieces
2½ - 3 tsp smoked paprika
¼ tsp chilli powder
200g basmati rice
2 bay leaves
good pinch saffron strands
vegetable stock for cooking rice
1 tbsp olive oil
1 small onion, peeled and finely chopped
1 red pepper, sliced
2-3 cloves garlic, crushed
150g frozen peas
200ml strong vegetable stock, brought to the boil
To garnish:
1½ red pepper, thinly sliced
16 black olives

Method:

1. Preheat oven to 200C/400F/Gas mark 6. Gently toss tofu pieces with 1½ - 2 tsp smoked paprika and ¼ tsp chilli powder. Put on baking tray and bake for 10 minutes. Remove from oven and put to one side. Any hard tofu pieces will soften up when added at stage 3.
2. Cook rice, with the bay leaves and saffron, according to packet instructions, substituting vegetable stock for the specified amount of water. Drain, rinse with cold water and drain thoroughly.
3. Heat olive oil in large pan. Gently fry onion and red pepper for 5 minutes until soft. Add garlic and 1 tsp smoked paprika and cook, stirring, for 3 minutes. Add tofu and peas. Stir gently for about 2 minutes until heated through.
4. Add cooked rice, and just enough of the boiling stock to keep the ingredients moist. Stir gently while heating through. Season with salt and pepper.
5. Serve garnished with sliced red pepper and black olives.

Scrumptious honey tofu stir-fry

Serves 4

Preparation Time: 15 minutes

Fat content: 6g per 100g, 9.8g per portion

Kcals: 97 per 100g, 159 per portion

Ingredients:
2 tsp vegetable oil
2 cloves garlic, crushed
1 tsp medium curry powder
100g fresh asparagus tips
150g courgettes, thinly sliced
150g carrots, cut into matchsticks
50g red onion, finely sliced
150g pack Cauldron organic marinated tofu pieces
2 small lemons, juice only
2 tbsp fresh mint, chopped
1 tbsp honey (or light muscovado sugar*)
Garnish (optional):
25g mangetout, finely sliced vertically

Method:

1. Heat oil in large pan, add garlic and curry powder. Toss in asparagus and stir-fry for 2 to 3 minutes before adding courgettes and carrots. Continue stir-frying for 2 minutes before adding onion and tofu.
2. Mix together lemon juice, mint and honey. Add to stir-fry. Cook for a further 2 minutes.
3. Can be served hot or cold with noodles, rice or wilted pak choy leaves and optional mangetout garnish.

*Can be vegan