Tag Archives: Soya

Get excited! Nut-free peanut butter

Wowbutter peanut free

You’ll go nuts for it

If it looks like peanut butter, smells like peanut butter and tastes like peanut butter…

Then it must be peanut butter, right?

Nope. Not when it’s made from toasted soya, in a nut free factory. But it’s a great replacement.

Wowbutter comes crunchy or smooth and completely free of nuts, gluten, egg or dairy. Plus soya is complete protein so that can’t be bad.

One reviewer wrote:

When I tasted it, I was pleasantly surprised. It does look and smell like peanut butter. It even spreads really nicely on toast. In fact, if someone gave this to me and I had no clue what it was, I wouldn’t even notice it WASN’T peanut butter.

For anyone who can’t eat peanuts this is pretty exciting stuff, so exciting that they’re probably not reading anymore because they’ve clicked on the Wowbutter link…

Infographic: Tofu – The Facts

 Tofu - The Facts Silken and regular tofu can be found in: soft, medium, firm and extra firm. Made from the same ingredients but processed differently and not interchangeable in a recipe. made from soybeans, water and a coagulant, or curdling 10g per 1/2 cup serving is protein Silken Tofu Other names for this include: soft, silk, Japanese style. Silken tofu has a softer consistency than regular tofu and falls apart if not handled correctly. Used for salad dressings, sauces and desserts due to its thick creamy texture.  Regular Tofu Also called Chinese style tofu or bean curd. Firm or extra firm regular tofu is best used in stir-fries, tofu bakes, or any dish where the tofu needs to retain it's shape. Medium to smooth regular tofu is best for recipes that need the tofu to crumble or be mashed, such as mock ricotta or scrambled tofu.  Cooking with tofu 1.Drain and press tofu first 2.Put two layers of towel on a cutting board and place the tofu on top. 3. Lay another towel on top of the tofu. 4. Gently press down to remove any initial water. 5. Remove damp towel and place two layers of fresh towel on top of the tofu. 6. Place a bowl or other weight on top of towels to press on tofu. 7. Leave like this for at least 15mins.

The ‘free from’ times, they are a changing… for the better!

Everyone’s getting excited about this year’s Allergy & Free From Show this May. It’s the biggest event yet for everyone affected by an allergy or intolerance with the latest products, information and up-to-date support.

Tickets are free so come and see us there.

Tom Treverton, Event Director at The Allergy & Free From Show, tells us how it’s going…

As our team enters the home straight towards this year’s Allergy & Free From Show (18 – 20 May, Olympia, London), our third edition as organisers, the excitement in the office is really building.

This is an event that we all love working on. Since we took it on in 2010, year-on-year growth (in terms of visitors, exhibitors and sponsors) has been staggering. 2012 is set for another record year; pre-show ticket registrations are already 4,000 higher than they were at this stage in 2011 (and last year’s show ultimately attracted over 10,000 visitors!).

Naturally, these kinds of trends will make any event organiser very happy, though they are certainly not the only reasons we enjoy working hard to progress this show each year.

Another massive reason: this is an extremely important event to our visitors, because it’s the only UK public-facing show that exists for people living any kind of ‘free from’ life, for reasons of health (i.e. due to allergies, intolerances, coeliac disease, chemical sensitivities) or lifestyle. Our job is to provide the best possible live forum, where visitors can discover product / treatment solutions and take control.

In direct contrast to the woefully inadequate UK provisions of skilled healthcare professionals in this space (supply still nowhere near demand!), we are constantly amazed by the incredible number of fantastic ‘free from’ products that are emerging – seemingly on a daily basis – and are becoming part of the show! These are positive changes; this constant influx of improved products and new choices can only enrich the visitor experience.

We’ve instigated a few changes of our own. The show will take residence in the larger, recently completed West Hall at Olympia, London. We’ve also tweaked our show name, replacing ‘gluten free’ with ‘free from’, in order to better reflect what the show has become. Yes, we are (and will always remain) 100% committed to serving those that need to exclude gluten from their diets, BUT we also exist for those living free from… nuts, dairy, eggs, soya, wheat, pet hair, dust mites and pollen (to name just a few!).

A final change… there will be two editions of the show in 2012! Alongside the London show in May, we are launching a northern edition of the event, taking place later in the year in Liverpool from 27 – 28 October. We can’t wait to replicate the buzz of the London show on Merseyside.

The UK ‘free from’ market is rapidly maturing, and is undoubtedly one of the best on the planet. We relish working on a show that’s right at the heart of that market and delivering a multi-sensory, exciting live event that places the leading brands alongside the thousands of people that are looking to discover them!

See you on the show floor!

Tom Treverton, Event Director, The Allergy & Free From Show

London show: 18 – 20 May 2012, West Hall, Olympia, London
Liverpool show: 27 – 28 October, BT Convention Centre, Liverpool.
Tickets: Access FREE tickets for either show at www.allergyshow.co.uk/go/goodnessdirect
Exhibiting enq: Bruce@f2fevents.co.uk / +44 (0)1442 289927
Website: www.allergyshow.co.uk

The 2012 FreeFrom Food Awards shortlist is out

If you’re gluten free or dairy free, vegan or avoiding yeast take note the FreeFrom Food Awards judging panels have chosen just under 170 freefrom foods to go on the 2012 shortlist.

Many of these new free from foods really pushing at the boundaries of ‘freefrom’ manufacture. From coconut yogurt to nettle ‘beer’! Here’s the 2012 FreeFrom Food Awards shortlist. Winners to be announced on the 17th April.

1. The Innovation Award
Bessant & Drury Fine Ice Cream Co. – Lemon
Bessant & Drury Fine Ice Cream Co. – Chocolate
Bessant & Drury Fine Ice Cream Co. – Vanilla
BoojaBooja – Banoffee Toffee Truffles
Conscious Chocolates – Wild at Heart
CoYo – Coconut Milk Yoghurt – Natural
CoYo – Coconut Milk Yoghurt – Mixed Berry
Foodswild – Cornish Stinger Nettle Beer
Knead Bakery – Carrot Cake
Provamel Botanicals – Alternative to Yoghurt Apple & Green Tea
The Foodamentalists – Brown Bread Mix
Triano Brands – Tofutti Ricotta Soya Cheese Alternative

2. Dairy and/or lactose-free animal milk, butter, yogurt – sponsored by Swedish Glace
Delamere Dairy – Natural Goats Yoghurt
Delamere Dairy – Semi-Skimmed Goats Milk
Delamere Dairy – Goats Butter
Woodlands Dairy – Gooseberry & Elderflower with Natural Sheep Milk Yoghurt
Woodlands Dairy – Rhubarb & Ginger with Natural Sheep Milk Yoghurt

3. Plant ‘milk’, spread & cheese – sponsored by Pure Dairy Free
Bessant & Drury Fine Ice Cream Co. – Chocolate
Bessant & Drury Fine Ice Cream Co. – Lemon
CoYo – Coconut Yoghurt Natural
CoYo – Coconut Yoghurt Mixed Berry
Delamere Dairy – Sweetened Soya Milk
Essence of Eden – Virgin Coconut Oil
Higher NatureOmega Excellence Organic Virgin Coconut Butter
Its Only Natural – Fruit Freezies Orange and Mango
Kara Dairy FreeAlternative to Milk Original + Calcium
Vegusto – Melty Dairy-Free Cheese
Vegusto – Mild Aromatic Dairy-Free Cheese
Vegusto – Dairy-free cheese sauce

4. FreeFrom Breakfast Cereals – sponsored by Fria Gluten Free
Bob’s Red Mill – Pure Traditional Oats
Groovy Food Company – Corn Flakes
Groovy Food Company – Choco Crispies
Juvela – Fibre Flakes
Morrisons – FreeFrom Gluten Free Oats
Nature’s PathMaple Sunrise
Sainsbury’s – FreeFrom Oaty Granola
Tesco – FreeFrom Special Flakes

5. Gluten-free breads and bread mixes – sponsored by Genius Gluten Free
Butterfly Snacks – Gluten Free Rotis (Naan/Bread Wrap)
Crazy Bakers Bundies Brothers – Brown Bread Rolls
Finax – Oat Bread Mix
Fria – Grova Dark Seeded Sliced Loaf
Fria – Grov Minibaguette Dark Seeded Roll
Glutafin – Gluten Free Wheat Free 4 Fibre Rolls
Juvela – Gluten-Free All Purpose White Mix
Sainsbury’s – FreeFrom Soft White Seeded Rolls

6. Gluten-free pasta and pizza bases/mixes – sponsored by Tesco
Bob’s Red Mill – GF Wholegrain Pizza Crust Mix
Co-operative Foods – FreeFrom Fusilli
Doves Farm FoodsOrganic Tricolore Pasta
Eskal FoodsCorn Pasta
Farabella – Acini di Pepe/Pasta Grains
Molino di Ferro – La Veneziane Penne

7. Freefrom foods manufactured for food service – sponsored by Livwell
Costa  – Gluten Free Fruit Cake
Doves Farm FoodsGluten Free Plain White Flour Blend without Buckwheat
Doves Farm FoodsOrganic Brown Rice Penne
Foodamentalists – Golden Batter Mix
Red House Foods – Gluten Free Chicken Bites
Sauces of Choice – Sauces for Kids Tikka Sauce
Triano Brands – Tofutti Grated Mozzarella Soya Cheese Alternative

8. Freefrom Ingredients – sponsored by Juvela
Anila’s Sauces – Goan Green Sauce
Black Farmer – Spicy Muscovado sauce
Bob’s Red Mill – Gluten Free All Purpose Baking Flour
ClearspringKuzu Gluten Free Starch Thickener
Finax – Psyllium
Go Free Foods – Pancake Mix
Mesquite Company – Pure Mesquite Pod Flour
Pepper & Stew – Jollof  Sauce
Sauces of Choice – Balsamic & Garlic Sauce

9. Raw foods and superfoods – sponsored by Asda
Elements for Life – Raw Chocolate Making Kit
Elements for Life – Spiced Hot Chocolate
Higher Nature– Omega Excellence Raw Organic Walnut Butter
inSpiral – Raw Blackout Tart
inSpiralRaw Dehydrated Kale Chips: Cheesie Purple Corn
James White DrinksBeet It Organic Stamina Shot
Mesquite Company – Pure Mesquite Pod Flour
Pulsin’ – Beond Organic Acai Berry Bar
Raw Health – Organic Chia & Flax Dippers
The Living Food KitchenRaw Hummus

10. Gluten-free savoury pies, flans, sausages and ready meals – sponsored by Delamere Dairy
Meat-based meal centres:
Black Farmer – Pork Meatballs
Black Farmer – Pork, Onion & Chive Sausages
Cloughbane Farm – Gluten Free Beef Sausages
Cloughbane Farm – Gluten Free Steak Burgers
Co-operative Foods – Truly Irresistible Pork Sausages
Co-operative Foods – Truly Irresistible Minted Lamb Burgers
Pies, flans, pizzas, one pot meals:
Amy’s KitchenGluten Free Vegetable Lasagne
Amy’s KitchenGluten Free Bean and Rice Burrito
Butterfly Snacks – Gluten Free Chicken Spring Rolls
Dr Schar – Gluten Free Tortellini
Dr Schar – Gluten Free Bonta d’Italia Margherita Pizza
Easy Bean – New Mexican Chilli Fairtrade Red Bean with Sweet Pepper One Pot Meal
Foodamentalists – Pork, Black Pudding & Caramelised Red Onion Pie
Genius
– Mozzarella Cheese & Tomato Pizza
Gluten Free Kitchen – Ovencrust Steak Pie
Gluten Free Kitchen – Ovencrust Chicken & Bacon Pie
stewed! – Chickpea, Sweet Potato & Feta One Pot Meal
The Food Resource – Fusilli al Funghi
Worthenshaws – Chicken Tikka with Brown Basmati Rice
Worthenshaws – Thai Green Vegetable Curry with Brown Basmati Rice

11. Gluten-free savoury biscuits and snacks – sponsored by Genon Laboratories
Amisa
Multiseed Crisp Bread
Conscious Foods – Millet Crackers with Rosemary
Crazy Bakers – Half Pipes Swedish Crispbreads
Darling Spuds – Fire Roasted Jalapeno Crisps
Darling Spuds – Sour Cream with a hint of Mexican Chilli
Darling Spuds – Tomato, Olive & Oregano
Juvela – Crostini Bites

12. Gluten-free scones, sweet tarts, Bakewells, cake bars, muffins etc – sponsored by Tesco
Asda – FreeFrom All Butter Lemon Sicilian Shortbread
Conscious Foods – Ginger Thins
Co-operative Foods – FreeFrom Triple Chocolate Cookies
Co-operative Foods – FreeFrom Fruited Teacakes 4 Pack
Crazy Bakers – Oaties
Heavenly Cakes – Gluten & Wheat Free Millionaires
Molino di Ferro – La Veneziane Coconut Biscotti
Morrisons – FreeFrom 6 Assorted Jam Tarts
Sugargrain – Almond, Apricot and Tahini Flapjack
Sweetcheeks – Almondies
Tesco – FreeFrom Chocolate Chip Cookies
Tesco – FreeFrom Ginger Cookies

13. Gluten-free cakes and mixes – sponsored by Mrs Crimbles
The Brilliant Bakers – Cupcake Gift Cake
Cake Angels – Traditional Cherry & Almond Cake
The Cake Crusader – Gluten, Wheat and Dairy Free Carrot Cake
The Cake Crusader– Rich Fruit Cake
Cakes Divine – Dairy & Gluten Free Carrot Cupcakes
Cariad Cakes – Gluten Free Orchard Plum & Ginger Cake
Fria – Kladdkaka Chocolate Brownie Cake
Incognito Cakes – Choc Fudge Cake
Incognito Cakes – White Choc Raspberry Muffins
Lewis & Cooper – Gluten-free Fruit Cake
Ms Cupcake – Cupcakes
Sainsbury’s – FreeFrom Chocolate Chip Muffins
Steph’s Free From Cakes – Lemon Drizzle Cake
Sugargrain – Banana & Chocolate Chip Loaf
Sweetcheeks – Maple & Pecan Cupcakes

14. Gluten-free puddings, desserts & cheesecakes – sponsored by Hale & Hearty
Food Heaven – Summer Fruits Cheesecake
Food Heaven – Sicilian Lemon Cheesecake
Tideford OrganicsButterscotch Rice Pudding
Mamma CucinaMango & Passionfruit Non-Dairy Cheesecake

15. Dairy/gluten-free chocolate and snack bars – sponsored by Tesco
BionaOrganic Sour Snakes
Booja BoojaRum Sozzled Sultana Chocolate Truffles
Celtic Chocolates – Choices FreeFrom White Choc Easter Egg & Buttons
Conscious ChocolatesEssential Orange
Eskal FoodsChocolate Coated Pretzels
Eskal FoodsYoghurt Coated Pretzels
Gourmelli – Secret Passion Organic Strawberry Dark Chocolate Bar 74%
Kinnerton – Dairy, Egg, Gluten and Nut Free Bar
Nut Free Chocolatier – Pomegranate & Elderflower Truffles
Pulsin’Raw Choc Brownie
Tickety Boo Cakes – Roo’s Crunch

16. Dairy/gluten-free Christmas foods – sponsored by Produced in Italy
Cariad Cakes – Christmas Cake
Conscious Chocolates – Cherry Christmas
Christine’s Puddings – Rum and Ale Pudding
Foodamentalists – Frangipane Mince Pies
Friendly Food and Drink – Xmas chutney
Genius – Gluten-free mince pies
Lewis and Cooper – Plum Pudding
Livwell – Christmas cake
Morrison’s – FreeFrom Christmas pudding
OK Foods – FreeFrom Mince Pies
Pyman Pates – Chickenliver with port, brandy and cranberries
The Heavenly Cake Company – Christmas cake

17. Gluten-free beer – sponsored by Asda
Daas – Ambre Beer
Daas – Blond Beer
Foodswild – Cornish Stinger Nettle Beer
Gluten-Free Shop – Ambar
Green’s – Bottle Refermented Blonde Ale
Green’s – Premium Golden Ale
Wold Top – Against the Grain

Alternatives to milk

Possibly 75% of people around the world are lactose intolerant – which might go some way to explaining why there are so many alternatives to milk.

But there are numerous other reasons too, it might be simply be beneficial to health, or autism related, or asthma, or galactosaemia, or a sensitivity to casein or one of many other problems with drinking milk.

Whatever your reason it’s important to make sure you’re still getting the calcium, iodine and vitamins that you need.

Here are some of the alternatives…

Goat’s milk
Rich in nutrients and easier to digest (even though it still contains lactose). It has less casein but almost as much fat and calories as cow’s milk. However, it can cause a vitamin B12 deficiency in children.

Sheep’s milk
Sheep’s milk has twice as many minerals, eg. calcium, phosphorus and zinc and the vitamin B-complex, as cow’s milk. But it is also higher in calories and fat. Like goat’s milk, it is easily digested. And it’s also a good source of iodine, which helps if you suffer with thyroid problems.

Camel’s milk
Five times as much Vitamin C as cow’s milk. Helps with diabetes. Contains some lactose. Not easy to source.

Buffalo’s milk
Higher in calcium, protein and iron and contains more vitamins and minerals (including calcium and iron) and 43% less cholesterol than cow’s milk. But it also has twice as much fat and still contains lactose. Not easy to source.

Hemp milk
Half the amount of protein of cow’s milk, and calcium is often added. Rich in Omega 3, minerals and vitamins, hemp milk also has a creamy consistency. No lactose.

Quinoa milk
Quinoa is a very digestive food and nutritionally well balanced. It’s protein contains all essential amino acids and it is rich in unsaturated fatty acids. No lactose.

Spelt milk
A good source of fibre and B-complex vitamins. Cholesterol free. No lactose.

Oat milk
Rich in fibre, lowers cholesterol and low-GI. It’s actually the preferred energy drink of many athletes. A pleasant milky taste. No lactose.

Barley milk
Has a higher phosphorus and potassium content than regular milk. Helpful in repairing the body, though it doesn’t contain calcium. No lactose.

Kamut-wheat milk
Highly recommended for its milk-like taste. No lactose.

Millet milk
Lower in fat, higher in fibre and less calories than cow’s milk. Rich in protein and minerals. No lactose.

Rice milk
Compared to soya, rice milk is considered closer to cow’s milk in taste and texture. It is naturally sweet, low in fat and high in fibre. But it’s also low in calcium and protein. No lactose.

Soya milk
Soya milk is high in protein so it’s useful for cooking with. It is also comparatively cheaper than other milk alternatives due to its ubiquity. However, some avoid it because it can raise estrogen levels. No lactose.

Almond milk
Tastes great, and has some of the lowest calorie counts of all milk alternatives. No lactose.

Hazelnut milk
A thicker consistency. It also provides calcium and sulphur. No lactose.

Coconut milk
Lots of phosphorus, iron, magnesium and fibre makes coconut milk a superfood. It’s low in calories, boosts immunity and has a distinctive creamy taste.

Cashew nut milk
Delicious but not easy to find. Just as well it’s easy to make… Cashew’s are a good source of copper and magnesium.

Raw milk
The argument is that pasteurisation destroys some of the goodness in milk which would actually make it digestible for people with gut problems. It remains to be seen whether ‘green top milk’ is actually helpful for people with psoriasis and high blood pressure.

UV milk
Possibly the milk of the future: milk that is treated by UV instead of pasteurisation?

Lactose-Free milk
Or, of course, you could take the lactose out of the milk

You can also make milk from peas, peanuts, or seeds!

World’s first organic and ambient Tofu

The good news about fresh tofu is that it tastes better than the processed, packaged, soya alternative – it is delicious, white and smooth and firm. The bad news is that it quickly goes off.

Clearspring however, have innovated the world’s first ambient organic tofu.

Organic Tofu made with Nigari

Organic Tofu made with Nigari

Although you can keep this tofu in your kitchen cupboard until you really need it, it has the ‘just made taste’ of fresh tofu. This is not due to any chemical additives or preservatives but the result of knowledge, processes and experience of its Japanese master producer.

Cut it, fry it, mash it, marinate it, boil it, tofu is a very versatile ingredient. From soups to smoothies, it can be used in savoury as well as in sweet dishes.

If you are on a vegan or vegetarian diet (or simply want to reduce your meat intake) tofu is an easy and popular source of protein. It is also low fat, lactose and gluten free.

Clearspring Organic Tofu is made with just three ingredients:
* Whole soya beans (EU certified and fully traceable)
* Spring water from Mount Fuji
* Nigari, a naturally occurring mineral rich coagulant

Made without using any soy protein isolates, artificial water-retaining coagulants, GM soy or preservatives, this unique protein rich food has the potential to change the way we view tofu in the UK.

Tofu Recipes

Tofu is manufactured from soya beans. The beans are ground into an emulsion, then curdled with salt or a mild acid. The very mild flavour characteristic of tofu makes it an extremely versatile product which can be used in both sweet and savoury dishes. Tofu contains more protein and less fat per one gram than any other food and is low in calories. It contains the eight essential amino acids and is easily digestible. Traditionally it is one of the first solid foods given to babies in China and Japan.

Tofu is usually packed in water and should always be packed in water in the fridge. Firm tofu is best deep-fried, added to flans or quiches or eaten raw with soya sauce. The softer tofu can be used in sweeter cheese cakes or whips, or as a substitute for cottage cheese. To drain, place between two clean tea-towels and press down with a weight for about 30 minutes.

Try some of these delicious recipes: Using Mori-Nu Silken Style Tofu in soft or firm available from Goodness Direct

Deep fried Tofu

Drain 445g (16oz) tofu well using the above method.
Cut into 4 and dust with seasoned flour.
Whisk 1-2 eggs and dip tofu in them.
Drop into 55g (2oz) bread crumbs and turn.
Drain and serve with hot tomato sauce.

Tofu Dip

Blend 300g (10oz)silken tofu with 30ml lemon juice, 15-30ml (1fl 0z) sunflower oil and 1 clove crushed garlic.
Season to taste.
Add ½ tsp each of finely ground yellow mustard seed and black peppercorns with 2 tsp shoyu.

Millet and Tofu Patties

Heat 1 tsp oil and gently fry 75g (3oz) millet grains until lightly brown.
Pour on 425ml (¾ pint) boiling water, cover and simmer for 20 minutes until millet is soft.
Leave to cool.
Blend millet, 150g (5oz) silken tofu and 2tbsp shoyu to a thick paste in a liquidiser .
Season well and add 1 tbsp finely chopped parsley.
Chill overnight in a fridge.

Mushroom in Tofu…an interesting side salad

Toss 350g (12oz) sliced button mushrooms in 1 tbsp oil with 1 clove of crushed garlic.
Toast 50g (2oz) shelled walnuts under a hot grill.
Chop roughly.
Mix together 150g (5oz) silken tofu and 1 tbsp lemon juice.
Season well.
Stir into mushroom slices.
Mix in 3-4 spring onions (sliced) and garnish with toasted walnuts.

Tofu Tamale Pie…a quick satisfying casserole

Chop 2 onions and 2 green peppers.
Mince 3 cloves garlic.
Sauté.
Put in a casserole dish with 680g (24oz) tofu, 900g (32oz) tomatoes, 340g (12oz) sweet corn, 200ml (1/3 pint) water , 2 tbsp chilli powder, 2 tbsp soya sauce, 1 tsp cumin and 140g (5oz) maize flour.
Bake at 350°F/180°C (gas mark 4) for 1 hour.

Tofu burgers – simple to make, tasty to eat!

Drain 900g (32oz) tofu then knead for a few minutes.
Add 4 and a half tbsp grated carrot, 1 small onion, chopped, 2 tbsp sea salt and 2 tbsp raisins.
Knead together to mix.
Shape into burgers and deep fry.

Tofu Guacamole…a delicious dip or salad dressing

Blend 1 ripe avocado with 680g (24oz) tofu, 3 tbsp mayonnaise, 2 tsp seasalt, 2 tbsp lemon juice and 1 chopped onion.

Shallow Fried Tofu Steaks

Slice 450g (16oz) tofu into soya sauce.
Leave to soak on each side for a couple of minutes.
Dip in flour and fry for a few minutes on each side until browned.

Tofu and Tomato Flan

Make up 225g (8oz) short crust pastry.
Drain 170g (6oz) cooked chives, 1tbsp chopped parsley and 285g (10oz) tofu, well mashed.
Season to taste.
Roll out pastry and use to line a medium sized flan dish.
Pour in tofu mix. Decorate with tomato rings and sprinkle with paprika.
Bake at 400°F/200°C (gas mark 6) for 20-30 minutes.

Tofu Casseroles

Fry 2 sliced onions and 1 large red pepper, sliced with 1 clove crushed garlic.
When soft, put half the mixture into a small oven proof dish.
Arrange 100g (3.5oz) cooked sweet corn over the vegetable stock.
Add soya sauce and seasoning and pour over the mixture.
Sprinkle with 55g (2oz) pumpkin seeds.
Bake at 180°C/350°F (gas mark 4) for 30 minutes.

Tofu Curry

Press 455g (16oz) tofu to dry.
Cut into cubes and lightly fry, turning frequently.
Stir into 575ml (1 pint) curry sauce.
Heat through.
Slice an apple and toss in lemon juice.
Scatter over curry with sunflower seeds.

Tofu Quiche

Make 225g (8oz) pastry.
Finely chop 170g (6oz) leeks.
Steam until just tender (don’t over steam).
Drain.
Beat 2 large eggs with 170g (6oz) mashed tofu to make a smooth, creamy mix.
Add seasoning and pinch of tarragon and basil. Line a medium size flan dish with pastry and bake blind at 400°F/200°C for 10 minutes.
Put leeks in pastry case, top with tomato slices and pour on tofu mix.
Reduce oven temperature 350°F/180°C (gas mark 4) and cook for 30 minutes more.

And some tasty sweets:

Tofu Cheesecake

Preheat oven to 180°C/350°F (gas mark 4).
Melt 100g (3.5oz) butter, 1 tsp honey and 1-2 tbsp demerara sugar.
Bring to the boil and stir in 225g (8oz) rolled oat flakes.
Press the mix into a flan ring and bake for 15-20 minutes.
To make the filling, blend together 300g (10oz) silken tofu, 100g (3.5oz) cottage cheese, 2 peeled bananas, 2 tbsp honey and the juice and rind of half a lemon.
Pour into flan case.
Chill for 24 hours before serving.

Tofu Cream pie

Mix together 225g (8oz) whole meal flour, pinch seasalt and one quarter tsp cinnamon.
Work in 2 tbsp vegetable oil, 1 tbsp water and half tbsp of honey.
Press into pie dish and bake at 350°F/180°C (gas mark 4) for 10 minutes.
Blend together 455g (16oz) tofu with 4 tbsp water, 170g (6oz) honey, 1 tsp vanilla essence, 2.5 tbsp lemon juice, 2 tsp grated lemon rind and ¼ tsp sea salt.
Pour into pastry case and continue cooking for 1 hour.

Tofu Maple Fruit Whip

Blend together 225g (8oz) tofu with 25g of fresh fruit (eg apricots or blackcurrants) and maple syrup.
Spoon into sundae dishes and chill.
Sprinkle with chopped nuts. (serves 2-3).

Carob/ Chocolate Cake

Blend 200g (8oz) honey or sugar, 200ml (1/3 pint) oil, 450g (16oz) tofu, 1 tsp vanilla essence.
Add 300g (10oz) plain flour and 170g (6oz) carob or cocoa powder.
Mix well.
Bake in greased tin at 180°C/350°F (gas mark 4) for approx 30 minutes.