Neville's Favorite Recipies

Cajun Tofu

Vegan. Serves 2 – 3

I use a prepared product that is a mixture of tofu and tempeh flavoured with soy sauce for this recipe, which cuts out the marinating step. Serve with mashed sweet potatoes for a great “comfort food” meal that is quick and easy to prepare.

You could use a prepared Cajun spice mix instead of the spice mix described below but be careful as they can be somewhat hotter than my version.

Ingredients
  • 350g firm tofu
  • 2 - 3 tablespoons tamari (or other soy sauce)
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 – 1 ½ tablespoons Cajun spice mix (see recipe below)
  • 2 teaspoons vegetable oil
  1. Slice the tofu into 1cm thick slices and pat dry with paper towel
  2. Combine the tamari, water and sesame oil in a shallow dish or container big enough to lay all of the tofu flat.
  3. Add the tofu to the marinade and marinade for 30 mins to 2 hours, turning occasionally
  4. Sprinkle the tofu on one side with half of the spice mix
  5. Heat the vegetable oil in a frying pan (skillet) over medium-high heat
  6. Add the tofu spice side down to the pan
  7. Sprinkle the remaining spice mix over the tofu
  8. Fry on both sides until golden brown


Cajun Spice Mix

Makes 2 tablespoons

Add more cayenne pepper to make a hotter mix. Quantities can be increased but make sure mixture is stored in a dry container or it will become lumpy.

Ingredients
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ - 1/4 teaspoon black pepper
  • ½ - ¼ teaspoon white pepper
  • ½ teaspoon dried thyme or marjoram
  • pinch cayenne pepper
  1. Combine all ingredients and store in an airtight container


Winter Vegetable Soup

Vegan. Serves 6 - 8

Feel free to change the mixture of vegetables in this soup just keep the quantities roughly the same. This mixture worked for me but you could use a single vegetable such as pumpkin or add vegetables such as parsnip or sweet potato. You could add some tahini or other nut butter to make a richer soup.

This soup freezes well.

Ingredients
  • 2 onions chopped
  • 2 sticks celery sliced
  • 2 potatoes
  • 3 large or 4 small carrots
  • 250g butternut pumpkin (butternut squash)
  • 2 bay leaves
  • 2 cups vegetable stock
  • 4 cups water
  • ground black pepper to taste
  • tamari (soy sauce), miso or salt to taste
  • chopped chives for garnish (optional)
  1. Add all of the ingredients except for the tamari and chives to to a large pot and bring to the boil
  2. Reduce the heat and simmer until the vegetables are quite soft
  3. Allow to cool a little then puree in a blender in batches until smooth
  4. Return to the heat and stir in the pepper and tamari (if using miso then whisk in until smooth or add in at the pureeing stage)
  5. Serve sprinkled with chopped chives


For futher information goto my main vegetarian page or contact contact Neville Richards
Last modified: 2-Jul-2001