I love it when vegan-minded people come to visit, as was the case today.
It gives me a reason to experiment, adapt, convert and expand some of my recipes and even more enjoyable, invent new ones.
This morning – sticky multi-fruity, glistening vegan muffins containing apple (pureed as a substitute for the egg), banana, blueberries aplenty, lemon and orange rind, coconut milk and extra virgin olive oil.
After baking they were glazed with a little maple syrup and briefly re-baked to set that glaze.
A week or so agoI had purchased a container of firm tofu. Husband Robert was unimpressed, considers it inedible.
However, today I made this tofu slice, topped it with a maple barbecue glaze and vegan “cheeses”, one of them a homemade vegan “Parmesan”.
Served to him for lunch in a fresh-baked bread roll with plenty of salad, he pronounced it delicious. I will take that as a win then – he certainly would not have said it lightly.
Happy to post recipes if anyone is interested.
sallywise.com.au 
Yes please!
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Here they are Shelley. For some reason the attachment function isn’t cooperating today, so have had to just copy and paste them below:
TOFU SLICE
This makes a soft textured loaf. It can be sliced but can also be used spreadable, much like a paté, very tasty.
1 tablespoon apple purée
1 small onion, chopped
2 spring onions, sliced
2 tablespoons chopped parsley
2 teaspoons chopped thyme
250g firm tofu
1 tablespoon soy sauce
2 tablespoons peanut butter (smooth or crunchy)
¾ cup breadcrumbs – white, wholemeal or rye
½ cup plain flour (can use wholemeal)
2 teaspoons olive oil
½ teaspoon salt (or to taste)
To make the basic slice
Brush a small loaf tin (18cm x 7cm approximately) with olive oil (or spray with cooking oil spray). Line base with baking paper, brush or spray over this to absolutely prevent sticking.
Heat oven to 170 degrees C (fan forced).
Place the apple purée , onions and spring onions in the bowl of a food processor and pulse until chopped finely.
Add the tofu and herbs and pulse again.
Add the breadcrumbs, flour, olive oil and salt and pulse until smooth. Add extra salt if needed.
Spoon into tin and spread out evenly.
Bake for 40 to 45 minutes until firm to the touch and golden brown.
Remove from oven and leave to stand in the tin for 15 minutes, then turn out onto a silicone paper lined baking tray.
Invert to right way up and spoon the barbecue glaze over.
For the barbecue glaze
1½ tablespoons maple syrup
¼ to ½ teaspoon salt or vegetable stock powder
¼ teaspoon dried oregano
1 teaspoon paprika
Pinch smoked paprika
1 teaspoon soy sauce
1 tablespoon vegan “parmesan” (recipe to follow)
½ cup coarsely grated vegan cheddar-style cheese
In a small jug, mix together the maple syrup, salt or stock powder, oregano, paprika and smoked paprika and soy sauce.
Spoon over the tofu slice.
Sprinkle with half the vegan Parmesan, then the vegan cheddar and finally the last of the vegan parmesan.
Bake for 15 minutes until the cheese is bubbly.
Remove from oven and leave to stand 15 minutes before slicing.
Vegan Parmesan
¾ cup cashews
½ cup nutritional yeast powder
½ teaspoon garlic powder
½ teaspoon onion powder or dried onion flakes
½ teaspoon salt
Pinch smoked paprika
Place all into the bowl of a food processor and process until the texture of finely grated Parmesan.
Spoon into a jar and refrigerate.
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VEGAN MULTI-FRUITY MUFFINS
¼ cup apple puree
60g brown sugar
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
165ml tin coconut milk
1½ cups self raising flour
1 tablespoon lemon juice
1 tablespoon almond milk (or orange juice or water)
60ml olive oil
1 cup blueberries (fresh or frozen)
1 medium banana, chopped (approximately 8mm pieces)
½ teaspoon vanilla extract
One third cup of maple syrup (for glaze)
Line 12 medium sixed (approximately one third cup capacity) muffin tins with muffin papers. Brush with a little oil or spray with cooking oil spray.
Heat oven to 170 degrees C (fan forced).
Whisk together the apple puree, brown sugar and orange and lemon zest together until well combined.
Add the coconut milk, flour, lemon juice, almond milk (or orange juice or water) and olive oil and whisk the batter until smooth.
Fold in three quarters of the blueberries, banana pieces and vanilla extract.
Spoon the mixture evenly into muffin papers, and then top with the remaining blueberries.
Bake for approximately 20 minutes until cooked through (test by touching lightly in the centre).
Remove from oven, leave to stand 5 minutes, then brush the tops with the maple syrup.
Return muffins to the oven for 5 minutes.
Stand in tins for 5 minutes, then remove muffins to a wire rack to cool.
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Tell Robert to replace meat with firm tofu in a stir fry. He will never eat a meat based stir fry again. 😂 cheers Roscoe
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I’d be very interested to see the recipe for the tofu slice 🙂
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Here it is Celia.
TOFU SLICE
This makes a soft textured loaf. It can be sliced but can also be used spreadable, much like a paté, very tasty.
1 tablespoon apple purée
1 small onion, chopped
2 spring onions, sliced
2 tablespoons chopped parsley
2 teaspoons chopped thyme
250g firm tofu
1 tablespoon soy sauce
2 tablespoons peanut butter (smooth or crunchy)
¾ cup breadcrumbs – white, wholemeal or rye
½ cup plain flour (can use wholemeal)
2 teaspoons olive oil
½ teaspoon salt (or to taste)
To make the basic slice
Brush a small loaf tin (18cm x 7cm approximately) with olive oil (or spray with cooking oil spray). Line base with baking paper, brush or spray over this to absolutely prevent sticking.
Heat oven to 170 degrees C (fan forced).
Place the apple purée , onions and spring onions in the bowl of a food processor and pulse until chopped finely.
Add the tofu and herbs and pulse again.
Add the breadcrumbs, flour, olive oil and salt and pulse until smooth. Add extra salt if needed.
Spoon into tin and spread out evenly.
Bake for 40 to 45 minutes until firm to the touch and golden brown.
Remove from oven and leave to stand in the tin for 15 minutes, then turn out onto a silicone paper lined baking tray.
Invert to right way up and spoon the barbecue glaze over.
For the barbecue glaze
1½ tablespoons maple syrup
¼ to ½ teaspoon salt or vegetable stock powder
¼ teaspoon dried oregano
1 teaspoon paprika
Pinch smoked paprika
1 teaspoon soy sauce
1 tablespoon vegan “parmesan” (recipe to follow)
½ cup coarsely grated vegan cheddar-style cheese
In a small jug, mix together the maple syrup, salt or stock powder, oregano, paprika and smoked paprika and soy sauce.
Spoon over the tofu slice.
Sprinkle with half the vegan Parmesan, then the vegan cheddar and finally the last of the vegan parmesan.
Bake for 15 minutes until the cheese is bubbly.
Remove from oven and leave to stand 15 minutes before slicing.
Vegan Parmesan
¾ cup cashews
½ cup nutritional yeast powder
½ teaspoon garlic powder
½ teaspoon onion powder or dried onion flakes
½ teaspoon salt
Pinch smoked paprika
Place all into the bowl of a food processor and process until the texture of finely grated Parmesan.
Spoon into a jar and refrigerate.
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