Add the seasoned shredded tofu and cook for 10-15 minutes, stirring occasionally, until the edges are golden and crispy. Warm your taco shells or corn tortillas and fill each with shredded tofu.

1. Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chili powder with the pepper paste, garlic, ginger and sesame ...

Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the dressing, mix all of the ingredients ...

These three veg-packed plates look impressive, taste even better and won’t leave you sweating over the stove – or the ...

This sheet pan crispy black pepper tofu with broccoli and sweet potatoes is high in plant protein and fiber while being ...

Smoky spiced tofu is crumbled and fried to make the perfect taco topping. Add avocado, chilli and soured cream for a delicious midweek meal. Each serving provides 624 kcal, 18.9g protein ...