• News
  • August 20, 2024

New investment to drive further growth for The Tofoo Co

Comitis Capital (“Comitis”) has acquired The Tofoo Co. Ltd (“The Tofoo Co.”), the UK’s No. 2 meat-free brand with over 60% market share in tofu. The brand, just 7 years old, has been on a mission to make tofu mainstream, taking the meat-free market by storm with its range of high-quality and sustainable plant-based products.  Existing management David Knibbs and Lydia Smith will remain invested in the business and continue to steer the company’s growth in the UK and international markets.

With consumer backlash to ultra-processed foods (UPFs), Tofoo is bucking the category decline (-7.9% YOY) and growing +19.1% YOY.  Not only is it one of only 3 brands that is showing growth and is doing so on every timescale (MAT, 12 wk and 4 wk), but it has also overtaken Cauldron to become the 2nd biggest brand in meat free and confirmed its status as the clear choice in tofu with 62% share of the tofu category.  Further still, Naked 280g has become the best-selling SKU in the category. Tofu, a product once seen as being just for vegans and shunned by so many for being bland, boring and tasteless, has finally been accepted into consumer’s fridges as a staple natural alternative protein. 

The Tofoo Co., headquartered in Yorkshire, was acquired in 2016 by David Knibbs and Lydia Smith. Since then, they have grown the business from a small local hero to the market leader for tofu in the UK, commanding market shares >60% and obtaining numerous awards for their innovative products. Beyond its core tofu portfolio, The Tofoo Co. offers a vast selection of value-added tofu products as well as other plant-based meat alternatives such as tempeh and seitan. With a strong holding in major retail, the company is expanding its food service channel with restaurant chains such as Wagamama.

“The Tofoo Co. has firmly established itself as a leader in the plant-based meat alternatives market with a strong brand image offering high-quality products. David Knibbs and Lydia Smith have built a remarkable enterprise that is ready for the next phase of growth. The Tofoo Co. represents a great addition to our portfolio, covering the thriving plant-based food market,” states Nikolaus Bethlen, Managing Partner at Comitis.

“We are thrilled to collaborate with visionary entrepreneurs who are eager to foster growth, and the team at The Tofoo Co. perfectly embody this spirit. Together, we share a unified vision of propelling The Tofoo Co. into a leading position in the international plant-based meat alternatives market. With our investment, expertise, and extensive network, we are committed to fueling the company’s dynamic expansion plan,” adds Felix Jauch, Investment Associate at Comitis.

“We chose Comitis as our partner to enter a new era of rapid expansion. Their deep understanding of our business model and entrepreneurial thinking has left us convinced that they are the right choice to bring The Tofoo Co. to the next level. Their value-based investment approach aligns perfectly with our vision, and we see significant opportunities for The Tofoo Co. ahead,” says David Knibbs, Managing Director of The Tofoo Co.

“The Tofoo Co has plans to grow further, both with existing & new customers and channels, and needed a strong and proactive partner to help that growth journey. Comitis are a great fit as that partner for this next chapter of Tofoo Co.’s growth journey” says Lydia Smith Executive Director of The Tofoo Co..

The Tofoo Co were advised on the deal by Piper Sandler (Sellside Financial Advisor), Food Strategy Associates (Commercial), Pinsent Masons (Legal) & KPMG (Financial).

Source: Nielsen Scantrack 52 we 13th July 2024

  • News
  • June 8, 2023

Tofoo on Tour!

Tofoo’s hitting the road! Over June and July we’re launching Tofoo’s first hot sampling campaign, taking a branded van out to 13 UK cities and the Taste of London food festival to persuade people to give tofu a try!

On the menu is Tofoo Smokey Joe Bites, torn Tofoo chunks coated in a brilliantly BBQ spicy marinade and air-fried. Served with a choice of sauce from Dr Wills!

Taste buds watering? Check out our tour schedule below to see when you can get your hands on some free Tofoo. We hope to see you there!

Wed 7 June – Newcastle
Fri 9 June – Glasgow
Sat 10 June – Edinburgh
Wed 14 – Sun 18 June – Taste of London Festival
Wed 21 June – Manchester
Thu 22 June – Liverpool
Sat 24 June – Leeds
Sun 25 June – Sheffield
Mon 26 June – Nottingham
Fri 30 June – London (Regents Park)
Sat 1 July – London (Box Park)
Mon 3 July – London (Victoria)
Tue 4 July – London (Angel)
Wed 5 July – London (St Martins)
Thu 6 July – London (One New Change)
Sat 8 July – London (Broadgate)
Sun 9 July – London (Seven Dials)
Wed 12 July – Birmingham
Thu 13 July – Bristol
Fri 14 July – Cardiff
Sun 16 July – Brighton

If you fancy making Smokey Joe Bites at home, check out our recipe for wonderfully sweet and smokey Tofoo Zinger Wrap – brilliantly BBQ Smokey Joe Bites with a zinger-style spicy and sweet mayo, vegan grated cheese, tomato and sweetcorn salsa, lettuce and crispy onion. Now that’s a wrap Tofoo style!

  • News
  • October 3, 2022

We WON 2 Great Taste Awards!!

Too-too-too-too-toooooot! 

Too-too-too-toot! 

Too-too-too-toooooo-toooooo-toot! 

For anyone that didn’t know, that was us playing a trumpet. And why are we playing the trumpet you might ask? Well, because we are celebrating winning not one, but TWO Great Taste Awards. 

A Great Taste award is a where your product gets judged by a load of experts with super amazing palates, trained to sniff out the best of the best. And they tried Tofoo and decided it was pretty darn tasty stuff! 

So for all those tofu nay-sayers out there, we’ve made this post to stick out our tongues. Looks like you are wrong! Looks like tofu is tasty after all! Well, maybe not completely wrong, but definitely wrong about Tofoo 😝 

Just in case you didn’t believe us Tofoo really does taste 10/10, and we now have the experts seal of approval. Can’t argue with that! 

Now we have convinced you we are the best, here are our best Tofoo recipes

Tofish and Chips

Firecracker Tofoo Rainbow Bowl 

Silken Tofoo Berry Swirl Cheesecake 

Tandoori Smoked Tofoo Skewers 

Banh Mi 

Make sure you keep those eyes peeled for our new packs which sport the Great Taste Awards logo, just encase you ever forget how fabulous Tofoo is. *hehe*  

  • News
  • July 29, 2022

6 Best Summer Tofu Recipes

Summer is well and truly here people! The sun is out (some of the time), the weather is warm (well, there was that one day). 

Okay so the UK summer maybe isn’t the most reliable but what you can rely on it is that these tofu summer recipes are going to knock those winter socks right off and put your feet into a pair of flip flops instead. 

Now’s not the time for those hearty tofu curries and stir fry’s (though as soon as it strikes September 1st that is exactly what we will be craving). But tofu can also be fresh and fun, perfect for this kind of summer weather! And we’ve got these recipes as PROOF! 

Tofu Halloumi 

Tofu Halloumi is fantastic for those BBQ days. This can be eaten on its own or add it to a salad or a burger. The flavours are MIND BLOWING. With just a few simple ingredients you can have an amazing dinner in no time. 

Tofeta

Tofu Feta cheese.  A similar process to the Halloumi but you can marinade this for longer and it’s amazing chucked on a salad! This Tofu feta is eaten cold. We know what you are thinking but trust us (we are the experts), eating tofu cold is wonderful. Especially when it has been sat in a jar of this marinade. 

Tofu Peanut Spring Rolls 

Summer spring rolls! YAS PLEASE. These are little parcels of JOY. And even better when made with our Sriracha Tofoo block for that extra kick. But if spice is not your vibe, our Naked block or any plain, firm tofu would work just as well. These rolls are great for preparing all the elements beforehand then when dinner comes along they come together really quickly. 

Tofu Caprese Salad  

A tofu salad. To some people that might sound like the blandest thing imaginable. But they don’t know what they’re doing. You do. Because you now have the recipe for this kick-ass Caprese Salad. Takes 5 mins to make and is a vegan take on the summer classic, what’s not to love? 

Tofu Chimichurri Ciabatta  

Is there anything better when the sun is shining than eating a big fat sarnie sitting in your garden/on a sun lounger/on your balcony? Can’t just be me who dreams about this. This herby spicy sandwich will get your taste buds doing a little jig. Chimichurri is normally served with a meat dish, we are here to show you that you can also have Chimichurri Tofu too.  

Silken Tofu Smoothies 

Pack your next smoothie with a good ‘ole protein punch by sneaking in a generous dollop of silken tofu. It’s the perfect snack on its own or for a refreshing breakfast. The silken tofu makes it so creamy and delicious! Tofu smoothies are the future. You heard it here first. 

All of these recipes are quick and simple to pop together so you can spend less time in the kitchen and more time in some semi-glorious UK sun. Let us know your favourite recipe by messaging us on social media or better yet snap a pic of your creation and tag us @tofoo! 

  • News
  • June 15, 2022

What’s the difference between Tofu, Tempeh and Seitan?

As the plant based diet has sky rocketed in popularity in the last 10 years it can be hard to navigate all these new terms and proteins.  

So we are here to answer to all important question… What is the difference between tofu, tempeh and seitan? 

What is Tofu? 

Tofu is a protein source made from soy beans. The process of making tofu is very similar to making cheese. Once you have the soy milk you add a coagulant which gives you curds and whey. You then press the curds to create tofu. At The Tofoo Co our tofu is super-duper firm as we pressss it extra hard. This means that the texture is sturdier than other tofu’s, which can sometimes be a bit soggy. 

As well as creating the texture, pressing tofu allows it to soak up any new flavours like a sponge (which is why marinated tofu is always so tasty!). Tofu is very versatile and can be used in a wide variety of dishes for breakfast, lunch and dinner. Our website is full of tons of yummy recipes.  

What is Tempeh? 

Tempeh is like tofu that’s been hitting the gym – hard. Like tofu, tempeh is still made from soy but the whole bean is used in a fermentation process. Using the whole bean gives tempeh it’s chunkier texture which holds its shape better, making it ideal for crispy cubes or ‘bacon’ rashers. The fermentation process gives it a slight nutty, earthy taste compared to the more neutral tasting, softer tofu and makes it great for gut health!  

The whole method of making tempeh is much slower than tofu- as after the initial bean soak the actual fermentation can take up to a couple of days (compared to tofu which can after soaking can be ready to rumble in a matter of hours).  

Both tempeh and tofu are highly nutritious and an AMAZING addition to any meal. Tempeh has a higher protein content than tofu (over 40g of protein per pack!) and is higher in fibre (since the whole bean is used). Whereas Tofu is slightly lower in calories and fat.   

Tofu vs Tempeh?

Tofu and tempeh are both super versatile ingredients and will work very similar way (just expect tempeh to have that firmer bite!). Tempeh can be fried, baked, sliced added to curries, stir fry’s and more. There’s no limit to the amount of flavour that can be packed in through processes such as marinating.   

Tofu is softer so can be blended and scrambled as an alternative to egg, for example. Whereas Tempeh crumbled would be more of an alternative to mince as the firmer consistency means it is more likely to retain its shape and texture in stews and sauces. Think tempeh tacos or tempeh chilli! Tempeh also can be made into some top-notch tempeh bacon. *drooling*  

Tempeh has also been described as a closer alternative to meat than tofu because of its taste and texture. So is a great starting point if you’re dipping your toes into meat-free.   

What is Seitan? 

Seitan is a protein made from vital wheat gluten which is a high gluten flour that creates a similar texture to meat. This is the closest in texture of the 3 to actual meat and is also the highest in protein with 75g of protein per 100g (compared to 25g per 100g of steak) – who says veggies can’t get their protein?! You can make seitan at home or buy it in the shops. You can buy seitan is all different forms. Mock Chicken, Sausage, burgers etc!

We think that all 3 protein sources have a place in your fridge! They are all very very yummy.  

  • News
  • May 16, 2022

Sriracha Tofoo!

Introducing….Sriracha Tofoo! Our classic extra-firm Tofoo, marinated in a sweet and tangy Flying Goose Sriracha sauce for spicy yumminess. Serving suggestion: Mild sweating, panting a bit, waving your hand in front of your mouth and acting like it’s not too hot for you. 

This is exactly what you need to spice up your life. A collaboration you never knew you wanted but now won’t be able to live without. On the official spicy scale our Flying Goose Tofoo sits between ooh ‘eck and wowzers my trousers. But it’s nothing you can’t handle! And not only is our Tofoo block drenched in spicy Sriracha, we’ve blended in a special mix of sriracha spices through the tofu so every mouthful will keep your taste buds doing the tango!  

What do I make with this incredible form of tofu innovation you might ask, well we have listed below some of our top recipes. 

Honey, Sriracha and Pineapple Tofoo Pops

Forget pineapple on pizza, pineapple with tofu, there is no debate! These Tofoo Pops work brill on a BBQ.  

Korean Fried Tofoo (KFT) Burgers

We love anything fried and drenched in spice, and you’re going to love this one too! This KFT burger is a 10/10, drool all over yourself, make it for all your friends kind of burger. You gotta try it! 

Sriracha Lime Steaks 

These Tofoo Sriracha Lime Steaks are the super fancy, easy peasy dinner of your dreams. Gourmet dinners on a Wednesday night? Yes please!  

Peanut Tofoo Spring Rolls

Spring has well and truly sprung (apart from this awful weather, come on sun show your face!) these spring rolls will absolutely blow your mind and make you go a bit nutty (see what we did there *wink wink*). Get wrapping rolling and munching asap. 

Get your hands on Sriracha Tofoo now, available in selected Tesco and Waitrose stores! 

  • News
  • March 23, 2022

New Product: Straight to Wok Sriracha

First we brought you Tofoo (the best). Then we brought you flavoured Tofoo (can we get a whoop whoop for Teriyaki block?). Then we brought you Tofoo bites, and finally we brought you frozen Tofoo. Did you think that was all? Did you think we would just leave you with your jaws on the ground thinking ‘How could they possibly top this?!’.  

Well pick up your jaws, we did it: INTRODUCING STRAIGHT TO WOK SRIRACHA. Yeah, that’s right- Straight to Wok just got spicier. Crispy Tofoo cubes dusted in tangy Sriracha spices and ready to stir fry from frozen.  

Speedy dinners just got spicy! 

Everything is better with crispy tofu. The texture and the versatility makes it a 10/10 in our eyes 👀 But who’s got time to faff around with cornflour on a week night?! Fear not, we’ve done all the work for you. These little cubes of goodness are pre-dusted in cornflour AND pre-fried for crispiness. All you need to do is whack them in a frying pan and add your fav veggies and sauce.  

Why Frozen?  

If you’re a tofu expert you might already know that freezing tofu can alter the texture and make it a bit spongey. But our amazing development team have worked their magic and found a way to freeze our STW cubes without changing the texture from the firm product we all know and love. GENIUS! Now you can always have Tofoo on hand. Ready to cook up into a culinary masterpiece even when you only have 10 mins to cook something scrumptious and you haven’t been food shopping in aaaages.  

Need some inspo check out this Firecracker Tofoo Rainbow Bowl. You will not be disappointed

These tasty cubes might be hot 🌶 but you can find them in the freezer aisle now at Tesco and Sainsbury’s stores! ❄ 

Let us know your thoughts and tag us in any photos of your creations on our Instagram @tofoo 

  • News
  • February 22, 2022

How to Make Crispy Tofu

Crisp ‘n’ crunch before ya’ munch! Dust your Tofu with some cornflour before you fry for a satisfying crispy crunch. 

How to make Crispy Tofu  

If you have never cooked tofu before or have no idea where to start we are here to help.  

Crispy Tofu, some people say this is the holy grail of tofu. Any tofu novices out there this is what you need to make first. It is truly the pinnacle of scrumptiousness. And we are here to tell you how to cook it.  

We recommend The Tofoo Co brand (wink wink) if you’re new to tofu as it’s pre-pressed and ready to go. You’ll also need an oil with a high smoke point such as Rapeseed or Vegetable oil (Olive Oil won’t work as well!) and some cornflour. Additional ingredients could be seasonings such as salt pepper, garlic powder, herbs. These can all be mixed into the cornflour for an extra flavour punch.  

Get your tofu and cut it into whatever shape you like. Sticks, cubes, slices… go wild! Next, heat up some oil in a shallow pan. After dusting the tofu with cornflour (and any seasonings you want!) get frying. Carefully drop your pieces of tofu into the pan and fry on all sides until golden. Once crispy on all sides place on a plate with some paper towels to absorb any extra oil. Sprinkle with a little salt to keep crispy!  

But why even bother going to all the effort to making tofu crispy? We get it, it does seem like a lot of effort. But trust us, crispy tofu is the best way (in our humble opinion) to eat it. Cooking your tofu until it is golden and crispy gives you another level of texture and allows you to lock in all that flavour you packed in by marinating (see our blog post on marinating tofu if you need some tips on this!).   

 And this is only the beginning. There is a world of things that you can do with crispy tofu!! Here are some of our fave recipes: 

Tofoo Cajun Fries

Crispy Tofoo in OK sauce

Buffalo Crispy Tofoo

Now if you are feeling extra lazy (or efficient as we like to say) we have some BRAND NEW products, our Straight to Wok range of tofu cubes are pre-seasoned, pre-cornfloured and ANDDDD frozen, so all you need to do is pop them into a hot pan straight from the freezer and you’ll have crunchy tofu in minutes.

Find it now at Tesco and Waitrose stores! 

  • News
  • January 28, 2022

Where to start when it comes to tofu?

Tofu tofu tofu. This mysterious protein source can seem incredibly daunting when you first look at it. And can make you question where do I start when it comes to tofu. 

You have probably heard the horror stories. Seen pictures of a white soggy mass being weighed down by a Jamie Oliver cookbook and 6 tins of baked beans. Maybe you have even personally experienced horrible tofu at that one friend’s house who was ‘trying to be healthy’. But we are here to take all of those fears away and show you the possibilities that tofu has and how to make the most of out of this protein powerhouse.  

Tofu’s history is long and seeped in culture. With this has come centuries of lots of tofu, taking all different shapes sizes and textures. This can make picking the right tofu for the job quite hard for a novice, as well as causing confusion on how best to cook it.  

SO firm tofu, silken, EXTRA FIRM tofu. What does it all mean? Tofu is an ingredient made from soybeans, created in a similar process to cheese making. So just like cheese, depending on the recipe used, a different type of tofu will be created. This could be a firmer tofu that is solid in structure and doesnt crumble easily, all the way to silken which is soft and almost wobbles like jelly.  

At The Tofoo Co, we make extra firm tofu. This means we have prepressed it for a firmer bite (so no need for the cookbook and the baked beans) This also means that our tofu does not soak up as much water as other kinds of tofu as it’s a lot less porous. This makes it great to use in curries, pastas, stir fry’s and even as a pizza topping! This makes firm tofu very different to the puffy tofu you get in Thai restaurants, in case you need the comparison. Silken tofu is a smooth creamy product, almost like panacotta. This has amazing application in desserts and creamy sauces. But it is also very traditional to eat silken tofu raw with an amazing chilli sauce.  

Now you have chosen your tofu what do you do with it?  

We always find instead of looking at a block of tofu and thinking, what the heck can I do with this. We think of a recipe and go let’s put tofu in that. Seriously any dish tofu can work! Just open the packet and get going.  

Tofu can be fried, scrambled, baked, sautéed, blended, grated… the world is your tofu oyster. Start by trying to tofu-ifi your favourite recipes as a starting point. Keep the recipes simple and remember flavour is your friend. Our website is not short on great recipes if you need some inspiration to get started.  

Top Tips to Tofu Excellence 

Cook it, don’t cook it – you’re the MASTER of your own Tofoo. 

But here are some top tips you might find useful. 

Marinade 

Tofoo loves a marinade to feed its flavour. Hot chilli, sesame and soy sauce are a brilliant starting point. Avoid using too much oil in the marinade as it can prevent the flavours soaking into the Tofoo. The longer you marinate the Tofoo, the better! 

Crisp 

Give Tofoo some added crispiness with a good dusting of cornflour before it goes into a super-hot frying pan. Add flavour by adding some seasoning or spice to the cornflour. 

Scramble 

Tofoo Scramble is a really useful dish to master. Crumble a Naked Tofoo block into a bowl and add milk and ground turmeric. Season and combine well. Add to a hot pan with a splash of oil and stir until hot. Serve on toast, in a bagel or with an epic fry-up! 

Oil 

Olive oil is good for lots of things, but not frying Tofoo. It just can’t take the heat you’ll need in your pan. Use sesame oil or coconut oil instead – it’ll make your Tofoo crispier and tastier. Honest. 

Make sure you check out our Instagram @tofoo for more tofu tips and tricks!

  • News
  • December 27, 2021

NEW PRODUCT ALERT

We know that Christmas has been and gone but we are not through with giving out gifts! And this one might just be the best one you get. 

We have taken Tofoo to another whole new level (we just keep out-doing ourselves really). Gone boldly where no one else have gone before. A truly thaw-dropping creation really. 

Drumroll please *insert drums*  

Tofoo lovers from far and wide… let us introduce…. STRAIGHT TO WOK.  

You’re kind of a big deal. And putting cornflour on your tofu is obviously way too much hassle. So we’ve done it for you – and frozen it too – leaving you with more time to do what important people do, like stroking dogs outside of shops and being an absolute legend. These little Tofoo cubes are ready to stir-fry from frozen in 10 minutes, all you need to do it whack them in a pan and add your favourite veggies and sauce! 

Available in two flavours, Naked and Ginger & Chilli- Straight to Wok is here to make your mealtimes a doddle. Now, our classic Naked flavour may not come with added spice but is certainly not lacking in excitement. You can go crazy with any flavours you want here, make it your own and get creating, try mixing them into a creamy pasta sauce or add to a spicy veggie chilli for an extra protein punch! Straight to Wok Ginger & Chilli will have your taste buds dancing a little jig. Fry until crispy before adding to a super stir fry or think Thai curry in a hurry- yummy! 

Sometimes, you’ve just got to freeze the day! Nothing is cooler than these little crispy cubes.  

We don’t mean to sound dramatic when we say we believe we have answered all your prayers.  

Frozen for ease TICK  

Pre flavoured TICK  

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Already Diced TICK  

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Can be ready to go in 10 mins (5 mins if you have an airfryer) TICK 

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Insanely scrumptious TIK  

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Organic (as always) TICK 

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We promise that when it comes to these Straight to Wok products it will be love at frost sight! Naked and Ginger & Chilli Straight to Wok are available now in selected Waitrose stores.  

….Sorry are you still here, get yourself down to Waitrose ASAP.  

  • News
  • December 23, 2021

Switching to a Plant-based Diet

With January fast approaching the lure of Veganuary can be a great time to think about switching to a plant-based diet. Even if just for the month! The numbers do not lie – Plant based eating has been rapidly on the rise and shows no sign of slowing down. There is no better time than now to give it a go!

According to the Waitrose Food and Drink Report

33.5% of the population are cutting down – or cutting out – meat with 4.7% of the British public identifying as vegan, with 60% of vegans and 40% of vegetarians have adopted the lifestyle over the past five years. These days there is a plant based replacement or a substitute for everything which should help make the initial swich a little easier.

So, what is Plant based? A plant based avoids any foods that are derived from animals, including meat, dairy, eggs and for many people this also includes by-products such as honey.

People choose to adopt a plant based diet for many different reasons, 55% of those surveyed became vegetarian or vegan because of animal-welfare concerns, 45% because of health, 38% because of environmental concerns. * Link And often it can be a combination of more than one or all three.

Going plant based may seem a bit overwhelming at first! Here are a few tips if you’re thinking about taking the plunge…

Tip number 1: Understand the Food Plate.

Understanding Macro nutrients is important when considering a plant based diet. People will tell you ‘you’re not getting enough protein!’. So, knowing what you’re eating and how it forms part of a balanced diet is your greatest tool.

Do you remember the food plate taught back in school? Broken into the little sections. One fruit and veg, one bread and potatoes, one milk and cheese, meat and then sweets. People think that going plant-based means taking out 3 of those sections. A 1/3 of your food plate!!

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However, let’s just rename those areas: Fruit and Veg, Carbohydrates, Proteins, Fats and Sugars. By renaming you can see no aspect of the plate is missing by going plant based. You just need to find different sources for what you may have traditionally thought came under each one.

Fruit, Veg and Carbohydrates remain the same.

Proteins is a big one and we covered this in more detail in a previous blog [insert link]. When people say protein, everyone thinks meat. While meat does contain protein so does other things.

Like we said you can get replacements for most ‘meats’ you may have enjoyed but tofu also offers a great source of protein. The key is to get creative – tofu can be a great option as you can make it into everything and anything you want. From a Garlic Kiev to scrambled tofu. Talk about versatile!

Fats: This can be things like vegan butter or cheese. Or hummus and avocado.

Tip Number 2 – Start by making recipes you know and love.

Before you run off to buy a million ‘must have’ vegan ingredients. STOP. You don’t need them right away. Focus on cooking simple tasty food that you know you will love and recognise the flavour. For example, try adding crumbed tempeh or cubes of smoked tofu instead of mince to a nice comforting chilli.

Plant based is not a void of flavour is it an opportunity to INJECT flavour into everything!!

Once you have got comfortable with the slight shift in cooking style then go a little crazy with specialist ingredients if you want. But we promise you can make a mountain of tasty dishes that will make everyone go WOW without too much effort.

We even wrote a cookbook to help – Pre order here.

Tip Number 3 How to read the labels

How do you know if its vegan? You don’t have to remember which ingredients are vegan all the time, that’s what labels are for. But reading labels can be a pain. You don’t want to spend hours reading all the tiny fine print. A trick is allergens are in bold. Both Milk and Egg are allergens so 9/10 if you scan a label (and you know its veggie) and look out for the bold words, this can make deducing if something is plant based much quicker. Or, as more brands adopt it, look for the Vegan society logo!

Tip number 4

Follow accounts on Instagram! Knowledge is plant-based power and there are so many amazing accounts with great recipes and info to help you on your journey!

Some of our faves are :

@Madebyblitz

@tofoo (that’s us!)

@Vegan-food-UK

@Accidentlyvegan

Make sure you go follow us on Instagram, Twitter, Facebook and Tik Tok as we will be posting a mountain of recipes and info all through Jan (and beyond) to help anyone transitioning to a plant-based diet!

All changes to your diet should be made based on your personal choice or something you have discussed with a health professional.

  • News
  • December 23, 2021

5 Protein-Packed Tempeh Recipes

“JINGLE BELLS, JINGLE BELLS JINGLE ALL TH….” Oh that’s next month sorry we are getting ahead with ourselves. It is only November. 

We can’t believe November is almost over, all we have done this month is say ‘oh my gosh it is so dark’ every day at 4pm. Anyway, we digress. 

This month we are talking tempeh. Specifically, all the recipes you can make that are jammed packed with flavour AND protein. Now before we get into some scrum diddly umptious dishes let’s just do a recap of tempeh, what is it and why we love it.. especially this time of year. 

We describe tempeh as tofu that’s been hitting the gym – hard. In real terms, tempeh is still made from soy, but the whole bean is used in a fermentation process. While very similar to tofu the most notable differences between the two products has to be the texture of tempeh because of the use of the whole bean and the fermentation. Tempeh is firmer and has a slight nutty, earthy taste compared to the more neutral tasting, softer tofu. This process also means that tempeh is slightly higher in protein than tofu, as it is using the whole bean. This means Tempeh can really pack that protein punch in any dish you make. 

Just like tofu, tempeh is equally versatile, and will work very similar way, expect having that firmer bite. It can be fried, baked, sliced added to curries, stir-fries, etc and has no limits to the amount of flavour that can be packed in through processes such as marinading. Perfect for adding into warm hearty dinners or lunches this time of year. 

Here are 5 of our favourite protein packed Tempeh winter warmer meals that are the perfect way to kick start your tempeh journey if you are a novice or inspire new creations if you are a seasoned tempeh user.   

Tempeh Cottage Pie

Is there anything more comforting than a cottage pie? Nope we didn’t think so. Sometimes you just need a big old portion of rich tomatoey tempeh and a good bit of mash to go with it! 

Tempeh Spaghetti Bolognese

Another family comfort recipe. Tempeh lends itself well to a slow cooked Bolognese giving it that earthy meaty texture! This is a great one for batch cooking as the flavours only get better and better. 

Vietnamese Tempeh Stew

Warm comforting spicy and served with crusty bread. This is a 10/10 from us. It is truly everything you need and more to warm up a chilly November night. 

Tempeh Butty

Need we say any more….you must go make this immediately.. Tempeh ‘bacon’ is a great easy staple to make and then roll out in all kinds of dishes like Carbonara or a classic Vegan fry up. 

Sweet Soy Nasi Goreng 

A firm favourite recipe here at the Tofoo Co. Perfect for a quick easy tea. The distinct ketjap manis flavour goes perfect with the firm tempeh. YUM-MMMY 

As always if you make any of these SCRUMPTIOUS recipes… make sure you tag us on any of our socials. We love seeing what everyone creates. 

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