Cauldron asked me if I wanted to take their recipe challenge: making one of their recipes and trying it out. I did!
Cauldron have a range of vegetarian products, from tofu, which we eat a lot – the plain in cooking and the marinated tofu pieces are a popular Friday night snack, dipped in sriracha hot sauce – to falafel and sausages. The falafel are a perfect fast food, and the sausages are great to add a different texture to bean stews.
The most recent addition to Cauldron’s range is Indian kofta, aromatic balls made from lentil, spinach and carrot. Unfortunately, my local supermarket didn’t stock them, so I went for tofu. Below, I try out one of Cauldron’s recipes, and share one of my own.
I was quite inspired by the recipes on the Cauldron website and plan to try some of them, starting with the fried tofu in a sesame dressing. I like fried tofu from a restaurant but need to practice to perfect it. This recipe is a good start. For the challenge, I decided to try the Thai tofu cakes. I really like crab cakes and fish cakes and have played with the idea of finding a vegetarian alternative. These cakes do very nicely indeed.
- 250 tofu, grated or 'scrambled'.
- 2 tbsp coriander, finely chopped.
- Juice and zest of 1 lime.
- 1 bunch spring onions, finely sliced into rounds.
- 2tbsp Thai red curry paste.
- 0.5-1 chilli, finely chopped.
- 1 clove garlic, finely chopped or crushed.
- 2cm piece ginger, peeled and chopped or grated.
- Salt to taste.
- 50g corn (or rice) flour.
- Plain flour for forming and dusting.
- 2tbsp oil for frying.
- Mix the tofu, coriander, lime, spring onion, Thai curry paste, chilli, garlic, ginger and salt.
- Sprinkle the flour over the mixture and mix well.
- Take two heaped table spoons of the mixture and form cakes, about 5cm across. It should make 8-10, depending on how heaped your spoons are.
- If the mixture is sticky, sprinkle with a little flour (or, if you have them, panko bread crumbs).
- Chill in the fridge for half an hour.
- Pre-heat the over to 200C.
- Heat the oil in a frying pan and fry the cakes for a minute or two on each side - you want them golden, not dark brown.
- Place the cakes on a lightly greased (or non-stick) baking tray and cook in the over for 5-10 minutes until piping hot.
- 1 tbsp vegetable oil.
- 1 onion, finely sliced.
- 1 clove garlic, chopped or crushed.
- Two portions rice. Left-over is good, or cook some fresh, or use pre-boiled.
- 1 packet of tofu, plain or smoked. (Smoked tofu adds great depth.)
- Fresh ginger, as much as you like, grated or sliced.
- 2-3 spring onions, sliced into rings (optional).
- Handful of peanuts or cashews (optional).
- Soy sauce.
- Juice of one lime (optional).
- Coriander, chopped, a good handful (optional).
- Heat the oil in a wok or pan.
- Add the onion and soften.
- Add the sliced or crushed garlic and soften.
- Add the rice and stir for a minute or so.
- Squeeze the tofu between your fingers into the wok (or, if you don't like getting your hands dirty, scramble it with a fork).
- Add the ginger and stir.
- Add spring onions, nuts and soy sauce. Heat through.
- Just before serving, add lime juice and coriander.
Cauldron’s products are sold in most well-stocked supermarkets and health food shops. You don’t always get the full range, but you should find the tofu and falafel easily.
PO Box 181
Telephone: 0845 7413 666