Tofu Quesadilla

A quick and tasty Mexican-inspired recipe, ideal for lunch or a light supper.



1 Onion, finely diced

1 Garlic clove, crushed or finely diced

140g of firm Tofu, drained and chopped into small cubes

120g of Cheese, grated

Handful of Cherry or Baby Plum Tomatoes, finely sliced

1 tsp of Chipotle Chili Powder

1tsp of Ancho or Guajillo Chili Powder

4 small Tortillas



In a bowl, mix the cubed tofu with the chili powder.

Pour a dash of oil in a small pan on a medium heat. Add the onions and garlic, fry gently for around 5 minutes or until onions turn translucent.

Add the tofu to the pan and mix thoroughly. Heat for 3-5 minutes until warm through. Remove the pan from the heat and add the tomatoes, mix well.

Heat a large frying pan on a low heat. Fold the tortillas in half or using the back of a knife press a line along the middle. When pan is warm, place one tortilla flat on the pan.

Sprinkle a layer of cheese over half the tortilla, when the cheese starts to melt, spread a layer of the spiced tofu, tomatoes and onion over the cheese.

Once the underside of the tortilla starts to crisp, fold in half and press down to seal, then remove from the pan. Repeat the process with the remaining tortillas and tofu.

Serve whole or cut in half.

Tofu Satay Recipe

A simple and quick, vegetarian twist on a takeaway favourite.

Ingredients (serves 2):

200g firm tofu cut into cm squares

1 onion finely diced

1 green pepper diced

1 clove of garlic crushed

1 red chilli pepper sliced

150ml of coconut milk (or crème fraiche, which I use if I have some that needs to be used up, it just creates a thicker sauce)

½ cup of smooth peanut butter



Marinade the tofu cubes in one tablespoon of Tamari Soy Sauce.

Pour a generous splash of olive oil in a large saucepan on a medium heat.

Once the oil is warm, add the diced onions. Cook for about five minutes or until the onions become translucent.

Add the chilli and garlic, mix well and cook for about one minute.

Add green pepper, stir thoroughly and cook for about three minutes.

In a separate frying pan, lightly fry the tofu in a small amount of olive oil.

Add peanut butter and coconut milk (or crème fraiche) to the vegetables pan, stirring constantly to mix everything together. Cook for a couple of minutes, if the sauce is too thick, add up to a tablespoon of water to the mix.

Add tofu to the pan with the vegetables and sauce, stir well to ensure the tofu is mixed in and everything is covered with the sauce. Cook for a further minute, stirring continuously to prevent it from sticking.

Serve with boiled white rice.