Simple For Recipe

Wednesday, 25 July 2018

Lime Loaf Cake with Silken Tofu and Candied Ginger

Delicious and healthy homemade lime cake from scratch with silken tofu and candied ginger. I have topped the cake with a sprinkle of mixed sesame seeds, instead, you can drizzle a lime icing (100 g icing sugar+2 tbsp lime juice) over the cake once it's completely cooled.

300 g Silken tofu
1 Organic lime
50 g Candied ginger, finely chopped
300 g Fine spelt flour
2 tsp Baking powder
Pinch of salt

100 ml Sunflower oil
100 g Coconut sugar
2 Eggs
1 tsp Vanilla paste
1/2 tbsp Sesame seeds for topping

Preheat the oven to 180C/350F. Line a 22cmx11cmx9cm loaf pan with baking paper.
Place silken tofu in a mixing bowl. Rinse the lime with hot water and dry with a clean kitchen towel afterwards. Finely grate the lime zest, then squeeze the juice and add both to the silken tofu. Puree the ingredients with an immersion blender. Fold in finely chopped candied ginger.
Mix together the spelt flour, baking powder and salt. Whip oil, coconut sugar, eggs and vanilla paste until creamy, about 5 minutes. Fold in silken tofu mixture, then add in flour mixture in 2-3 additions.
Mix until just incorporated.
Spread the batter into the prepared loaf pan and smooth the top. Sprinkle the sesame over and bake for 50-60 minutes. Remove and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.

Labels: cakes, Nuts and Seeds, Soya Tofu and Okara, Spelt

Wednesday, 30 May 2018

White Asparagus with Saffron Silky Tofu Dressing - Vegan, Gluten-Free

White asparagus must be peeled, as the outside is fibrous and bitter. They have an earthier, nuttier and sweeter flavour than the usual green variety, and can be enjoyed raw or cooked. Though white asparagus is traditionally served very simply, just with parsley potatoes and a generous helping of melted butter or a velvety Hollandaise sauce, this vegan saffron flavoured silken tofu dressing is just as amazing.

600 g White asparagus, peeled and trimmed
150 g Silky tofu
1 large pinch Saffron powder
Salt and pepper to taste
1 tsp Apple cider vinegar
2 tbsp Chives, chopped
2 tbsp Almond slices, toasted

Peel and trim the white asparagus. Bring a pot of water to a boil and season with salt lightly. Cook prepared asparagus, covered, for 10 minutes.
Add tofu, saffron, salt, pepper and apple cider vinegar in an immersion blender. Blender until smooth and creamy. Stir in half of the chopped chives.
Place asparagus on serving plates. Spoon the dressing over and sprinkle with the remaining chives and toasted almond slices.