It wasn’t until I turned vegan that I decided to try tofu. I wish i had as it’s since become one of my favourite things to experiment with. There are many forms of tofu all good for different things. You can use it for so many recipes from eating it by itself to creating delicious cheesecakes.
Before I turned vegan one of my go to easy lunches to make was definitely scrambled eggs it was filling and high protein and healthy! When I started going off of eggs and knew I wanted to be vegan I started looking for an alternative. Tofu is the perfect replacement it is high in protein and quick and easy to make!
I’ve seen scrambled tofu made a few ways but i’m going to share with you my favourite way of making it. Some people will press their tofu, you can do this but I don’t feel the need to with scrambled tofu.
- Roughly 100grams of firm or extra firm tofu (this can usually be found in the fridge section of your supermarket I prefer either cauldron or Tofoo)
- A teaspoon of smoked paprika,
- Olive oil for frying,
- half a teaspoon of asafoetida (this comes in powder form and is found in the herbs and spices section)
- half a teaspoon of mustard powder,
- a teaspoon of dried chives,
- half a teaspoon of marjoram.
- salt and pepper to taste,
- a good handful of spinach,
- table spoon of nutritional yeast, (optional but really recommend)
- a teaspoon of cyder vinegar (optional)
- 15 grams of grated vegan cheese (optional)
- 50 grams of chestnut mushrooms chopped up into small pieces,
- 50 grams of sweet pepper or standard pepper chopped into small pieces.
- Drain the liquid from the tofu packet and take your tofu from the block. on a chopping board or place use a fork and start using it to crumble down the tofu block, it’ll start breaking down and looking a little like scrambled egg.
- In a small bowl mix all of your nutritional yeast, spices and herbs together and put to the side. In a frying pan heat your olive oil over a medium heat then add in your tofu. cook your tofu for about 3-4 minutes stirring occasionally and allowing to go slightly brown and crispy, add your cyder vinegar if using then add in your peppers and mushrooms and allow to cook for another minute.
- Now shake your bowl of seasoning over the top and add in your spinach and vegan cheese then allow to cook for another 1-2 minutes.
- Serve hot and enjoy over a slice of toast, potato waffle, salad or simply enjoy it by itself!
There’s something really nostalgic for me about biscuits. They remind me of happy childhood memories and rainy autumn and winter days.
I’ve not eaten biscuits for years and as it’s the first day of autumn today it seemed like the perfect time to whip some up. Chocolate bourbons were some of my absolute favourites growing up and so I wanted to make some that were free from refined sugars and gluten free.
Of course I always talk about substitutes before giving you my recipes as not all of you want or need to bake without regular sugar or gluten.So the sweeteners I’ve used are a mixture of stevia and maple syrup in my biscuits. The stevia makes the biscuits a little dryer in it’s dough form than a normal biscuit mix so don’t worry if it seems a little more crumbly than other biscuits that you’ve made. Alternatively you can use regular sugar however you’ll need to use double the amount of sugar as stevia is a lot sweeter than regular sugar. I like to pick up my stevia by a brand called Sukrin this can be found either online or some Holland and Barrett stores stock it, however you can easily use this Whole earth stevia from Sainsbury’s.
For the ganache center I use the powdered stevia icing from Sukrin, again you can buy this in some Holland and Barrett stores or you can purchase this online. It’s always worth shopping around for as you can normally find it on a deal from sites such as dolphin fitness other wise you can use regular icing sugar. Do not use double the icing for the center. The rations need to be split evenly for the perfect ganache center.
I use gluten free plain flour (Sainsbury’s) however you can also substitute this for a normal plain white flour if you don’t need to eat gluten free.
I have now started adding my recipes onto fitness pal as foods. To search for them look for brand “miss bunny’s *insert recipe name* so for instance these are miss bunny’s chocolate bourbons. I have a lot of people asking me about calorie information so I have worked my biscuits out as an average. If you recreate these using the ingredients I have (and not substituting for regular sugar and flour) and using a large cookie cutter (like I did) rather than making small biscuits you’ll roughly have 34 single biscuits or 17 full biscuits with ganache center. The 17 biscuits with center is what I have worked out on fitness pal. I will slowly be adding more of my recipes to fitness pal over the next few months so if you are calorie counting and want to try out my recipes then you can add them easily.
For those of you not on fitness pal the large 17 complete biscuits equals 171 calories; 12 grams of carbs, 11 grams of fat, 1 gram of protein and only 1 gram of sugar.
- 340 grams gluten free plain white flour,
- 3 teaspoons of baking powder,
- 3 tablespoons of maple syrup,
- 90 grams of stevia,
- 3 heaped teaspoons of raw cacao (or alternatively 4 heaped teaspoons of cocoa powder)
- pinch of salt,
- 220 grams of room temperature vegan butter (I used soy pure)
For the Ganache center:
- 40 grams of dark chocolate of your choice (My preference is always 72% dark ombar)
- 40 grams of room temperature vegan butter (I used the soy pure brand)
- 40 grams of powdered stevia or alternatively normal icing sugar.
*I iced some of my biscuits but you really don’t need to as they’re bourbons however they’re super fun to decorate with royal icing or flood icing*
- Preheat the oven to 175 degrees. Grab a couple of baking trays and line them with baking paper.
- In a large bowl put in your butter and stevia and mix with a spoon until blended. Next add in your maple syrup and stir. Add in your dry ingredients one by one and start mixing with a spoon, It will get to a point that you’ll need to start working the biscuit dough with your hands. The dough should be moist enough that you can roll it into a ball. Like I said in my notes earlier the mix may seem dryer and more crumbly than other biscuit doughs you’re used to as we’re using stevia instead of regular sugar. Don’t worry it doesn’t affect them when baked.
- Flour a clean surface and a rolling pin then grab half your mixture and put in in the middle of your flour surface. Roll the dough to roughly a few mm thick, then use your cookie cutter to cut out the shapes that you want. Alternatively you can roll your dough into the shape of a rectangle or square and cut lines vertically and horizontally to form normal bourbon shapes just make sure you have an even amount of shapes.
- Very carefully move your shapes onto your baking tray. I found the best way to do this was to slide a butter knife underneath the dough and then slide under a spatula and use the spatula to carefully pop them onto your baking tray. Pop your biscuits into the oven for 10-15 minutes. (usually less time for a gas oven. My oven is an electric fan assisted oven and they took 12 minutes)
- Take your biscuits out to cool and then grab a clean heat proof bowl. Next Melt your chocolate in the bowl. To do this I normally take a pan of hot water (just enough so the bottom of your bowl is in it) and pop on the stove top on a very low heat (to keep the water hot whilst melting the chocolate but not hot enough to boil.) Put your heat proof bowl into the pan (alternatively if your bowl is too big you can use the hot water as steam to keep it warm) and melt your chocolate. Next sieve in your powdered icing stevia and mix together, then add in your creamed butter and make sure the ingredients are completely mixed together.
- Using the ganache ice half of your biscuits and then add the other half on top.
- Enjoy your biscuits with a nice cup of tea or cup of hot chocolate.
melting the chocolate for the ganache
chocolate bourbon mix
You can make them like regular bourbons
add the ganache to one of each.