National Tofu Day


Tofu is one of the world’s most versatile foods, and it’s heritage can be traced back to China during the Han dynasty some 2,000 years ago. Since then, it’s been a staple food across Asia and more recently has become one that we’ve seen rise in popularity throughout the USA and UK.

This September marked the first ever National Tofu Day in the UK, and as a nod to the celebration many undertook on Saturday the 1st, we’ve included below our favourite Tofu recipe from one of National Tofu Day’s partners, vegetarian brand Cauldron Foods.

So how successful was National Tofu Day this year? Very, by the looks of it! Many people joined the hashtag #NationalTofuDay to share their favourite recipe dishes. Jess, from The National Tofu Day said, “this year was all about getting the day into people’s calendars, but we think the day exceeded our expectations! We had so many people joining in and sharing their favourite recipes which was an absolute joy to see! Next year we’ll be back with an even bigger and better day planned so keep your eyes peeled for the 1st September 2019.”

Cauldron’s Tofu Saag Jalfrezi


1/2 pack Cauldron Original Tofu, drained and pressed for 20 minutes, cut into 1/2cmx3cmx3cm pieces

1 yellow pepper, cut into large dice

1 orange pepper, cut into large dice

Ingredients for the Tofu Marinade

1 tbsp lemon juice

¼ tsp sugar

1/2 tsp garam masala

1 tsp smoked paprika

1/4 tsp celery salt

Ingredients for the Saag Jalfrezi

2 tbsp vegetable oil

1 large onion, grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

2 tsp garam masala

2 cloves garlic, crushed

3 cm piece root ginger, grated

1 green chilli, finely diced

500ml vegetable stock

200ml tomato pasata

2 handfuls of spinach, washed and drained

1 bunch fresh coriander, finely chopped


Combine the ingredients for the marinade in a bowl and coat the tofu well. Cover and refrigerate for 10-15 minutes.

Heat the vegetable oil in a pan and fry the onion for 2-3 minutes. Add the spices and continue to cook over a low heat for 5-6 minutes, stirring often. Add a little water if necessary.

Sir in the garlic, ginger, chilli, vegetable stock and tomato pasata. Bring to the boil then rapid simmer for 25-30 minutes. Add more liquid if necessary. Stir in the spinach and coriander 1-2 minutes before the end of the cooking time.

Meanwhile, preheat the chargrill over a high setting and cook the tofu and diced peppers for 2-3 minutes on each side then add them to the jalfrezi.

Enjoy with chapatis and basmati rice.

See this recipe and others on Cauldron’s website.


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