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| This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour. |
The fermentation step (leaving the batter to sit overnight) can be skipped if you’re in a rush. But this extra step does improves the flavour, texture and nutritional availability.
This recipe makes a firm tofu that can be used in much the same way as a firm soy tofu. But unlike soy tofu it has a wonderfully smooth, pillowy interior when pan fried or baked, though it can be a little tricky to cook in a one-pot stir fry. Victoria suggests pan frying the tofu separately then tossing it in with the other ingredients at the end.
The tofu can be flavoured with different spices, by incorporating into the batter when cooking it out. So have a play around!
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
