3 ways with tasty tofu

Tofu scramble
Serves 4 Prep 10 mins Cooking 10 mins
Ingredients
300g Coles Nature’s Kitchen Firm Tofu
1 tbs extra virgin olive oil
½ tsp ground turmeric
2 tbs Coles Nature’s Kitchen Basil Pesto
¼ cup (60ml) soy milk
4 slices Coles Finest by Laurent White Sourdough Vienna*, toasted
2 tbs finely chopped chives
1. Drain the tofu and pat dry with paper towel. Use a box grater to coarsely grate tofu. Heat the oil in a large frying pan over medium heat. Add tofu and cook, stirring, for 4-5 mins or until tofu is light golden and any liquid evaporates.
2. Add the turmeric and pesto. Cook, stirring, for 5 mins or until well combined. Add the milk and stir to combine. Season with pepper.
3. Divide the tofu scramble and bread among serving plates. Sprinkle with the chives and serve immediately.
*Selected stores only
Tofu salad poke bowl
Serves 4 Prep 15 mins Cook 20 mins
300g Coles Nature’s Kitchen Firm Tofu, drained
2 tbs Coles Asia Soy Sauce
1 tsp Coles Asia Sesame Oil
2 x 250g pkts Coles Long Grain White Microwave Rice
⅓ cup (80ml) Coles Asia Rice Wine Vinegar
1 tbs caster sugar
100g sugar snap peas, trimmed
¼ cup (75g) Coles Vegan Mayonnaise
2 tbs Coles Sweet Chilli Sauce
1 tsp soy sauce, extra
1 carrot, shredded
1 avocado, stoned, peeled, sliced
1 spring onion, finely sliced
¼ Coles Asia Nori Sheet, thinly sliced
1. Preheat oven to 200°C. Line a baking tray with paper. Pat the tofu dry with paper towel. Use a box grater to coarsely grate tofu. Place tofu, soy sauce and oil in a medium bowl and stir to combine. Spread onto the prepared tray. Bake for 20 mins, stirring halfway through, or until golden brown and slightly crisp.
2. Meanwhile, cook rice following packet directions. Carefully transfer to a heatproof bowl. Add vinegar and sugar and stir to combine.
3. Place sugar snap peas in a separate heatproof bowl. Cover with boiling water and stand for 2 mins or until tender-crisp. Refresh under cold water and drain. Cut in half lengthways.
4. Combine the mayonnaise, chilli sauce and extra soy in a small bowl.
5. Divide the rice among serving bowls. Top with tofu mixture, sugar snap peas, carrot, avocado and spring onion. Drizzle with mayonnaise mixture and sprinkle with nori to serve.
Tofu tacos
Serves 4 Prep 15 mins Cooking 15 mins
300g Coles Nature’s Kitchen Firm Tofu, drained
1 cup (75g) Coles Panko Crumbs
1 tbs Coles Mexican Classic Spice Mix
⅓ cup (50g) plain flour
⅓ cup (80ml) soy or oat milk
Vegetable oil, to shallow-fry
375g pkt Mission Street Tacos
2 baby gem lettuces, shredded
400g can Coles Black Beans, rinsed, drained
2 avocados, stoned, peeled, mashed
½ cup (85g) Coles Mexico Smokey Salsa Roja
Coriander leaves, to serve
Lime wedges, to serve
1. Line a baking tray with baking paper. Drain the tofu and pat dry with paper towel. Cut tofu into 10 thin slices. Place panko crumbs and spice mix in a shallow bowl and stir to combine. Place the flour and milk in separate bowls. Coat each piece of tofu in flour, shaking off excess. Dip in milk, then in the crumb mixture and turn to coat. Transfer to the lined tray.
2. Add enough oil in a medium frying pan to cover the base of the pan and place over medium-high heat. Add the tofu, in two batches, and cook for 2 mins each side or until golden and heated through. Transfer to a plate lined with paper towel.
3. Heat a barbecue grill or chargrill on high. Cook the tortillas for 1 min each side or until lightly charred. Place on a baking tray and cover to keep warm.
4. Divide the tortillas among serving plates. Top with lettuce, beans, tofu, avocado and salsa. Sprinkle with coriander and serve with lime wedges.