Vegan recipe

Hoisin & Sesame Tofu Canapes

Name: Hoisin & Sesame Tofu Canapes
Prep time: 40 min
Cook time: 15 min
Cuisine: British
Ingredients: 1 block Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 2cm x 2cm pieces; 3 tbsp Hoisin Sauce; 1 tbsp olive oil; Pinch of salt and black pepper; 30g sesame seeds; ½ cucumber, peeled into ribbons; 1 roasted pepper, cut into 1cm x 3cm strips (jarred peppers good to use); For the Dip:; 3 tbsp vegan yoghurt; 1 small green chilli, finely chopped; 5-10 mint leaves, finely chopped; Salt and black pepper to taste

Prep 40 mins

Cook 15 mins

Serves 4

Refreshing mouthfuls of hoisin marinated cubes of Cauldron Organic Tofu, with a crunchy sesame coating which contrasts nicely with the cooling cucumber ribbons and a slice of roasted pepper.

Ingredients

1 block Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 2cm x 2cm pieces
3 tbsp Hoisin Sauce
1 tbsp olive oil
Pinch of salt and black pepper
30g sesame seeds
½ cucumber, peeled into ribbons
1 roasted pepper, cut into 1cm x 3cm strips (jarred peppers good to use)

For the Dip:
3 tbsp vegan yoghurt
1 small green chilli, finely chopped
5-10 mint leaves, finely chopped
Salt and black pepper to taste

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
Mix the hoisin, olive oil, salt and black pepper in a bowl. Coat the tofu, covering well. Refrigerate for 30 minutes.
Spread the sesame seeds on a small plate. Roll the marinated tofu cubes in the seeds then place on a baking sheet and cook for 15 minutes. Allow to cool.
Fold a cucumber ribbon into an S shape and skew onto a cocktail stick. Follow with a slice of red pepper and finish with a piece of tofu.
Combine the ingredients for the dip in a bowl.
Enjoy with the dipping sauce.

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