Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.

 Soup:

- 1 red onion, finely chopped

- 2 cloves garlic, smashed and finely chopped

- 1 tbsp olive oil

- 1 tbsp sugar

- small piece of ginger, finely chopped or grated

- 2 red bell peppers, chopped

- 5 carrots, chopped
- 1 big potato, finely chopped

- 80 grams cashews ( I had roasted, salted ones, as they're cheaper. Regular one might be better)

- splash orange juice

- salt, pepper, paprika, curry, cumin, vegetable broth, fresh rosemary

Tofu:

- 200g firm tofu

- handfull brussel sprouts

- olive oil

- shoyu

- orange juice

Fry onion and garlic in olive oil, add the sugar. Let caramelize while stirring constantly. Add red bell pepper and a splash of water, let cook for about 5 minutes, stir. Add carrots, more water, ginger, spices. After cooking for 5 minutes add cashews and let cook on medium heat for about 20min. 

In the meanwhile cut tofu into small triangles and marinate with shoyu. 5min before the soup is done, fry tofu in 1-2 tbsp olive oil, cut brussel sprouts into halfs or quarters and add. Stir from time to time until tofu and sprouts are brownish and look yummy. Deglaze with a big splash of orange juice, let cook until all the juice has gone.

Purre the soup with a handheld mixer and serve with tofu and sprouts. It's spicy but not hot and creamy as hell. 

Braised Tomato Tofu w/ Lavender Potatoes.

400g tofu

1/2 chinese cabbage

1 small can tomatoes

2 carrots

red onion

garlic

1 teaspoon olive oil

vegetable broth

a bit orange juice

200g potatoes

1 teaspoon dried lavender

salt, pepper, rosemary, mint, light soy sauce

yoghurt (optional)

Cut the carrot and onion into dices, the cabbage into slices, smash tha garlic (as many cloves as you like, I used three) and put in a casserole with some water and the olive oil.

Cut tofu into slices and drape onto the veggies, sprinkle everything with soy sauce, rosemary, mint (I used fresh herbs) and a bit fresh ground pepper. 

Than pour the can peeled tomatoes over it and spread til everything is covered. Mix some vegetable broth with hot water (I used the empty tomato can, half filled with liquid) and add.

Bake everything in the open casserole for about 20min in the oven, gas mark 4. After 20min add a dash of orange juice and bake for another 15-20 min.

While the tofu braises in the flavoured tomatoes cook the potatoes with some salt and dried lavender. I used red potatoes and left the peel because it's less work and I like unpeeled potatoes a lot. Serve together and add some yoghurt or Tofutti sour surpreme to the potatoes, if you like.

Mint-Walnut-Pesto w/ Linguine.

A lot of fresh mint leaves, walnuts, olive oil (this ridicilous good olive oil I brought from a France trip this summer), splash of orange juice, sea salt, fresh ground pepper and two cloves of mashed garlic make a hell of a pesto. Love mint! Next time I will toast the walnuts beforehand, I just forgot. Might make the pure deliciousness even more delicious, uh. 

Miso über alles.

Fried Miso-Tofu With Zucchini-Parsnip-Purée And Orange-Gravy

- 180g tofu

- 2 teaspoons miso

- 2 big parsnips

- 2 big potatoes

- 1 zucchini

- soysauce

- starch 

- orange juice

- paprika

As parsnips have a heavy sweetness its a good idea to combine with something hearty like the miso and with something sourish and fruity like the orange juice.

Stir 2 teaspoons or more in hot water (about 3 tablespoons) until miso dissolves. Cut tofu into slices and brush with miso paste. Put aside and let sit for a few minutes.

Cut parsnips and potatoes in cubes and cook very tender with a little salt. While veggies are cooking fry tofu in some oil on middle heat from both sides, you can brush some more miso on it if you wish.

Grate the zucchini. Mash parsnips and potatoes with pepper, a little miso paste and fold in grated raw zucchini. The purree is hot enough, so the zucchini won't be that raw anymore until it gets into your mouth.

If tofu is done put aside and fill your pan (covered with all the leftovers of fried tofu and miso) with some water. Dissolve about 1-2 teaspoons starch in 3 tablespoons cold water and stir in.  

Season with pepper, paprika and dark soy sauce and add about 50 ml orange juice, bring to the boil only for a short time - done. Serve fried tofu with purée and gravy.