October 21, 2021
From Vegan Life

Louise Palmer-Masterton is a guest on the Vegan Life podcast, this recipe was mentioned on Series 2 Episode 5

Tofu steaks

200g Drained and pressed tofu (smoked tofu is better choice)

1 teaspoon curry spice mix (mild korma spices or look down for the recipe to make your own)

100g panko bread crumbs

20g desiccated coconut

½ cup aquafaba (or 1 tablespoon flax seeds powder mixed with 4 tablespoon water)

Slice the tofu to the desired thickness and set aside, mix the bread crumbs, desiccated coconut  and curry spice , ready for breading, Dip the Tofu steaks in the aquafaba, then into the bread crumbs , you could repeat if you need to have a thinker crust,  and place on a tray with baking parchment ready to cook in 200C oven for 8min .


Curry Spices

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon cinnamon powder

1 teaspoon garlic powder

1 teaspoon paprika powder

Katsu sauce with Vegetable

Coconut milk or make your own (½ cup desecrated coconut, 2.5 cups water) blended with fast blender then strain with fine strainer, keep the access coconut for later use.

250ml coconut milk

1teaspoon agave syrup

¼ cup Tamari or soya sauce

4 tablespoons extra virgin olive oil

2 tablespoons curry spices mix

1 tablespoon Tomato puree

1 teaspoon grated ginger

1 teaspoon minced garlic

1 tablespoon Corn flour or arrowroot or coconut flour

1 medium size aubergine diced

1 diced courgette

1 carrot finely diced

100g cut in halve green beans

1 teaspoon salt

In a hot pan, add olive oil, aubergine, courgettes, carrots, ginger and garlic, cook for 3 min, add curry spices, tomato puree, tamari, and cook for about 2 min, add now the coconut milk and agave syrup, with the green beans cover and simmer for 5 min on low heat, now add the salt , and the corn flour stirring in 8 motion fast so the corn flour don’t lump and cook for 1 min.


Purple Kimchi Salad

100g Purple cabbage

1 teaspoon Garlic powder

1 teaspoon Chilli powder or chipotle powder.

1 teaspoon Salt

75ml Apple cider vinegar

Shred the cabbage to your liking, place in a bowl, add garlic, chilli, salt apple cider vinegar. Rub with hand until soft.

Recipe from: www.stemandglory.uk

Source: Veganlifemag.com