Richard Makin shares two vegan tofu dishes perfect for quick dinners: a fragrant Vietnamese-style pho and Thai-inspired fishless cakes. Both can be made ahead and stored.
Pho now or pho later
Prep 10 min, cook 30 min, serves 2. Ingredients: 1 tsp vegetable oil, 200g extra-firm tofu (drained, cubed), 2 shallots (peeled, roughly chopped), 2 garlic cloves (peeled, crushed), 2½cm piece fresh ginger (sliced), 2 star anise, 4 cloves, 2 tsp coriander seeds, 2 green cardamom pods, 1 cinnamon stick, ½ tsp chilli flakes, ½ tsp fennel seeds, 1½ litres vegetable stock, 150g long-stem broccoli (ends trimmed), 170g flat rice noodles, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp salt, 2 tbsp white rice vinegar. To serve: 1 shallot (chopped), 1 red chilli (finely chopped), 1 small carrot (julienned), fresh coriander, mint, basil, 2 lime wedges.
Heat oil in a large saucepan, fry tofu for 5 minutes until browned. Remove, then fry shallots, garlic, ginger and spices for 2 minutes. Add stock, bring to boil, simmer 10 minutes. Steam broccoli over pan for 5 minutes. Strain stock, return to pan, add noodles, cook 5 minutes. Divide noodles between bowls, top with broccoli and tofu. Stir soy sauce, sugar, salt and vinegar into broth. Pour over servings. For later, cool broth and store separately; keep in fridge up to a week.
Red curry fishless cakes with peanut slaw
Prep 15 min, cook 20 min, serves 2. For fishless cakes: 1 tin (400g) hearts of palm, drained; 150g medium-firm tofu; 2 spring onions (chopped); 1 tbsp vegan red curry paste; 1 tsp ginger paste or grated ginger; 1 garlic clove (minced); 1 tsp brown sugar; zest of ½ lime; 1 small bunch coriander (chopped); 3 tbsp plain flour (plus extra); 1 tbsp vegetable oil; lime wedges. For slaw: 50g shredded red cabbage, 50g shredded white cabbage, 1 carrot (matchsticks), 50g cooked edamame, 1 spring onion (chopped), 40g salted peanuts (chopped), 1 tbsp agave syrup, 1 tbsp rice vinegar or lime juice, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp smooth peanut butter, 2 tsp sriracha, 1 tsp ginger paste.
Wrap hearts of palm and tofu in a towel, wring out moisture. Mash together in a bowl with remaining cake ingredients. Form 6 patties, dust with flour. Freeze if desired. Fry in oil over medium heat 5–8 minutes per side (longer if frozen). Mix slaw ingredients; whisk dressing, toss half with slaw. Serve cakes with slaw, lime wedges, and remaining dressing. Cakes can be frozen for up to 2 months.
Recipes extracted from Stress-Free Dinners by Richard Makin (Bloomsbury, £22).
