Feeding Myself

Contact me   Recipe Index & About Me   

Easy, allergy friendly recipes tried and tested by a student with chronic pain who's trying to feed herself. All the food is yummy, vegan and gluten/wheat, peanut, celery & tomato free.
Search tags by clicking above e.g. soya free.
New recipes are posted every Tuesday and Friday sporadically.
Please let me know if you have any questions or tried a recipe. x

Photo index of recipes

Follow Me on Pinterest

Thai tofu cakes [x]

Spicy tofu cakes with thai flavours. These were really easy to make, and very yummy. The first night I served them with baby hasselback potatoes sprinkled with rice vinegar and salt and steamed asparagus; the next day I fried them up with some hash browns and steamed some frozen veg for a quick lunch. Serves 3-4.

  • 250g of firm tofu
  • 4-5 medium mushrooms
  • 1 bunch of spring onions (green onions or scallions)
  • 2 cm piece of ginger
  • 1/2 to 1 green chilli
  • 1 clove of garlic
  • 2 tsp. dried coriander (or 2 tbs. fresh, a.k.a cilantro)
  • 1.5-2 tbs. Thai red curry paste (Asda’s isn’t very authentic but is gf & vegan)
  • juice and zest of 1 lime
  • 2 egg replacers (I used no-egg powder)
  • 1/3 cup of corn flour + more if necessary
  • oil for frying
  1. Press the tofu block between kitchen roll or clean tea towels to remove some moisture. I didn’t press the tofu & got a very sloppy mixture- you don’t need to leave it for hours & remove all the water, it’ll just be easier to fry the cakes if you press a bit first.
  2. Make up the egg replacement and leave it to get gooey.
  3. Shred the tofu. If you have a food processor you can grate it, if not just use a fork.
  4. Finely chop the spring onions and mushrooms.
  5. Mince or finely chop the garlic, ginger and chilli.
  6. Grate the lime to remove the zest. You can juice it directly over the mixture in a moment.
  7. Stir all of the ingredients together in a mixing bowl. You’re going to refrigerate the mix so it doesn’t matter if it’s a little sloppy, but you should be able to form the cakes with your hands. Put them on a lined baking tray in the fridge for about 30 minutes (or overnight if you prepare ahead).
  8. Preheat the oven to 180C or 350F.
  9. Fry the cakes for a minute on each side to brown them, and then bake for 6-8 minutes until hot all the way through.

(Recipe index)

— 1 year ago with 15 notes

#tofu  #vegan  #gluten free  #thai tofu cakes  #nut free 
  1. gfliz reblogged this from feeding-myself
  2. infinityman55 reblogged this from feeding-myself
  3. kawaiiroadkill reblogged this from feeding-myself
  4. feeding-myself posted this