Special Tofu

By Jen Booker

November 24, 2016

  • Prep: 30 mins
  • Cook: 20 mins


Block of firm tofu (pressed & cut into bits)

8 tbsp Lemon juice

2 tsp paprika

2 Garlic cloves

1 tbsp Tarragon

50g Vegan butter / spread

14 Sun-dried tomatoes

300ml Vegan cream (or homemade cashew cream)


Chilli powder

Rocket leaves


1Add pressed tofu to a bowl with lemon juice, paprika, garlic & tarragon.

2Marinate for 30 mins.

3Take tofu out of marinade with tongs and toss in cornflour.

4Fry the coated tofu in a little oil in a non stick pan until crispy.

5Remove when crispy and drain on paper towel, cover and keep warm.

6Melt butter in a large pan, add the remaining marinade and bubble up.

7Remove from the heat and stir in the cream, tomatoes, chilli powder and salt to taste.

8Serve with rice or noddles garnished with the rocket.


2 Reviews

Elisa Booker

September 7, 2017

So tasty! Made this with soya cream and wholewheat noodles…and 6 additional cloves of garlic 🙂

Keith Hubner

November 25, 2016

Great dish!

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