This feast of
inspiring recipes is bought to from Cauldron, sponsors of this year’s
National Vegetarian Week. Temptingly fresh-flavoured and bursting with
delicious ingredients full of natural goodness, they
will appeal to everyone.
Go for Griddled Marinated
Tofu & Portabello Mushroom Stack piled
up with beef tomatoes and rocket – great for weekend brunch or
a week day lunch, or vibrant Saffron Paella with Marinated Tofu Pieces
with red pepper, peas, and chilli for a splash of Spanish sunshine on
your plate.
Scrumptious Honey Tofu Stir-Fry is a fresh-flavoured noodle dish combining
summer garden vegetables with a spicy honey dressing lifted by mint and
lemon. It is surprisingly scrumptious eaten cold as well as hot.
The sweet and sour flavour
combinations of Thai cookery are the inspiration for Veggie Sausages
with Lime & Ginger Noodles. The sausages are
cooked with fresh lime juice, lime marmalade, ginger and soya sauce and
served with mango slices and noodles stirred through with coriander and
coconut milk.
Zesty Pesto Tofu with Mediterranean Salad is so fresh and colourful
that you can almost taste the enticing flavours before enjoying your
first mouthful. The tofu is tossed in a pesto mix of fresh basil, pine
nuts, garlic, lemon juice and salt and placed on a bed of red and yellow
pepper strips, cherry tomatoes, fennel and frissee dressed with natural
yoghurt.
All Cauldron foods are approved
by the Vegetarian Society, uses GM-free ingredients, and its organic
foods are accredited by the Soil Association.
Only GM-free soya beans from sustainable sources are used by Cauldron,
and 95% of Cauldron’s packaging is recyclable.
For more inspiring tofu recipes go to www.cauldronfoods.co.uk.
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