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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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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
