Autumn Vibes!
Well, I would say Autumn is well and truly here! The garden is full of orange, yellow, red and gold leaves, with the trees a colourful sight with a few green leaves interspersed on the slowly emptying branches. The evenings are already drawing in – and remember for the UK, Europe and a few other locations, the clocks will go back an hour this weekend. Yay to an hour more sleep! Of course, with the colder weather, we begin to see the winter veg appear, but for now, I still have a few tomatoes ripening and the last of the lettuce. This quick and easy recipe works equally well with vegetables as it does with salad – I hope you will give it a go?
Torn Tofu
Hopefully by now, especially if you have been following my blog for a while, you will have at least given tofu a chance! I am well aware that it can appear to be soggy, bland and boring if prepared and cooked incorrectly, which is why following a tried and tested recipe can make all the difference. Also, there are many different brands of tofu now, all with their own characteristics – some firm, some soft, some ready to eat, some needing pressing. This recipe works best with a very firm vacuum packed tofu, with no need for pressing.
The Torn Tofu Recipe
As the name suggests, this recipe calls for ‘torn tofu’ that is literally what it says. A block of tofu, torn into pieces by hand. Once this is done – including irregular sized chunks and small crumbs, you are ready to add the flavours. I also added an onion to give an extra flavour boost. I used a mix of ground cumin, garlic granules, nutritional yeast and black pepper, with a sprinkling of sea salt and a good dose of olive oil. Of course, you can completely switch up the spices – use mine as a guide and add herbs, or heat, make it Mexican, Italian or Indian flavours.
Firm tofu, torn into pieces, massaged with spices and baked until slightly crisp.
- 1 x block tofu (I used plain Tofoo)
- 1 small onion (roughly sliced & chopped)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic granules
- 1/8 teaspoon black pepper
- 1-2 tablespoons nutritional yeast
- 1-2 teaspoons good quality olive oil
- *optional salt flakes to taste
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Heat the oven to medium-high whilst you prep the tofu.
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In a medium sized bowl, place the block of tofu, then using clean hands tear it into bite sized pieces. Each block will tear differently so expect irregularities, crumbs and odd sized pieces.
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Add the chopped onion (make sure you separate it whilst adding)
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Sprinkle the cumin, garlic, black pepper and nutritional yeast over the tofu and onion.
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Drizzle the oil over the powders. Using your hands, massage all the ingredients in to the tofu and onion. Use the oil to help pick up all the powder and try to incorporate everything. Some of the tofu may break down into smaller pieces – this is fine.
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Spread the tofu and onion out in as much an even layer as you can on a baking tray (you can line it or use a non-stick tray). If using salt, scatter this over the tofu (& onion) now.
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Bake in the oven for 10 minutes, then remove, turn as much of the tofu over as you can, and return to the oven. If it looks like you need more oil, add this to the tray rather than the tofu as it will heat up much faster. Cook for a further 10-20 minutes, checking for the amount of crunchiness you would like.
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Serve and enjoy.
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, mixing bowls, baking trays and other items which you might need. Much appreciated! How about…
Serving
Serve your torn tofu over your favourite salad, alongside some seasonal vegetables, or even in a wrap with some houmous and fresh leaves. Serve it hot, warm, or even cold.
Storing
The cooked torn tofu can be stored in an airtight container in the fridge until needed. To reheat, either pop it in a frying pan and move it around, or throw it back on a backing tray, sprinkle with water and/or a bit more oil and heat through.
Sharing
I hope you will make this, play with the spices, cook it to different crispness’s and try it in a variety of ways! Let me know if you’re making it just for you, the other half, family, friends or children!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Torn tofu was a revelation lol💛
Eva, I’m still trying to work out if grated or torn is best! Yesterday I tried something else new…
For me: grated for bolognese and chilli, torn for stews☺️
Ooo, a torn tofu stew… that’s interesting! I think I might need to have a play now it’s getting colder!!! 3c over the weekend!
We have those temperatures now but it will be in the teens this weekend lol