Vegan Pad Thai/ Kway Teo Pad Thai

 “Pad Thai” or, “Kway Teo Pad Thai“, a favourite street food from Thailand is one of our favourite meals. Traditionally made with fish sauce, shrimp and often with eggs and meat. My vegan Pad Thai version takes away all the animal products and retains the goodness of vegetables, making this a really healthy and quick meal to make at home with dried rice noodles along with a plethora of veggies. I have used silken tofu to mimic and replace eggs and diced firm tofu for protein in a tamarind sauce. Using bean sprouts, turnip, tomato and carrots makes a refreshing dish, other vegetables can also be used such as green onions, radish, bell pepper, etc.


Vegan Pad Thai

Gluten-free, nut-free wok cooked rice noodles with a variety of garnishes.

Priya: Priya@MasalaVegan
  • 3 cups Dried Rice Noodles
  • 2 tablespoons Oil
  • 1/2 cup Silken Tofu
  • 3/4 cup Firm Tofu, cubed
  • 1 cup Shallots
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, crushed
  • 2 cups Diced Vegetables (Carrot, Bell Pepper, Mushrooms)
  • 1 cup Bean Sprouts
  • 1 medium Tomato, deseeded and diced
  • 1 medium Cucumber, diced
  • 1 medium Avocado, cubed
  • Dried Chilli Flakes, to taste
  • Salt, to taste
For the Sauce
  • 3 - 4 tablespoons Soy Sauce
  • 2 tablespoons Tamarind Paste
  • 1 tablespoon Cider Vinegar
  • 2 - 3 tablespoons Coconut Sugar
  1. Boil water and soak the rice noodles until soft. Drain and set aside.
  2. Airfry or bake the firm Tofu until golden brown and set aside.
  3. Heat oil in a wok, and toss in the shallots, silken tofu and vegetables until wilted (around 5 - 8 minutes).
  4. Mix the ingredients for the sauce until smooth and add to the vegetables in the wok.
  5. Toss in the drained rice noodles, bean sprouts and baked/ airfried Tofu cubes.
  6. Season with salt and chilli flakes.
  7. Garnish with avocado, tomato and cucumber pieces.

If you like this recipe, please check out my Vegan Fried Quinoa recipe too! 



Tofu with Teriyaki Sauce, Vegan & Airfryer Recipe

Tofu Teriyaki comes from Japan and, is a combination of two words – “Teri” meaning shiny and “Yaki” refers to the cooking method, i.e. pan cooked. Tofu in all its myriad forms and consistencies is a great option to quickly conjure up weeknight dinners. As much as, I love silken tofu in all my sauces and cakes, firm tofu definitely has a place in my weekly shopping list, fridge and of course in my tummy! This quick Tofu Teriyaki comes together in minutes and tastes great with plain rice or Quinoa. Using my Airfryer to bake the tofu chunks is even easier after assembling the sauce, or to use as a marinade. The sauce essentially consists of equal parts of Mirin (a sweet fermented rice vinegar ), Soy sauce and Sake (rice wine with alcohol). Mirin does contain some amount of alcohol too but in a much lesser percentage as compared to Sake. To make my recipe child friendly, I’ve substituted Mirin with a mix of Coconut Syrup and Apple Cider Vinegar and, completely omitted Sake.

Vegan Tofu Teriyaki

(Vegan. Contains soy. Use gluten free corn flour to avoid gluten.)


Firm Tofu – 450 grams cut into even pieces
Soy Sauce – 1/2 cup
Coconut Syrup – 1/3 cup
Apple Cider Vinegar – 1 tablespoon
Water – 1/3 cup
Garlic Clove, minced finely – 1 teaspoon
Ginger Root, minced finely – 1 teaspoon
Corn Flour – 1 heaped teaspoon
Toasted Sesame Oil – 2 teaspoons


Add everything except the tofu cubes into a mixing bowl and whisk well.
Set the tofu cubes in a foil lined tray.
Drizzle the Teriyaki sauce over the tofu until covered.
Bake in the Airfryer at 200° Celsius for 25 to 30 minutes until the tofu is beautiful golden brown.
In the meanwhile, heat the remaining Teriyaki sauce gently in a saucepan until slightly thickened.
Remove baked tofu from the Airfryer and top with the cooked Teriyaki sauce.


Top with toasted sesame seeds and finely sliced scallions if desired.
Tastes great with Quinoa or, as a light meal with salad and bread.

Vegan Vegetable Mac & Cheese

Cooking pasta in a pressure cooker to make a vegan version of the famous “Macaroni and Cheese” works well as long as a large enough pot is used. I have made pasta on numerous occasions in the pressure cooker, such as this one. I cook 1 cup of raw pasta in a 7 litre pressure cooker pot. Blending the sauce on the side makes this a quick recipe that works well with gluten-free pasta. The only tips are to use plenty of water and a dash of oil to prevent the pressure pan lid vent from clogging. Using tofu to make the cheese sauce adds protein and makes this a filling dish. The dish really tastes awesome the next day when the flavours blend and seep into the pasta. This sauce is a rough adaptation of Chef Chloe’s cheese sauce.

We need,
  • Penne / Macaroni – 1 cup
  • Mixed Vegetables (Fresh/ Frozen), chopped – 1 cup
  • Rice Bran Oil – 1 tablespoon
  • Warm Water – 4 + 1 cups
  • Garlic Cloves, peeled – 3 to 4
  • Tomato Paste – 2 tablespoons
  • Turmeric Powder – 1/2 teaspoon
  • Silken Tofu – 1 cup
  • Nutritional Yeast – 4 tablespoons
  • Apple Cider Vinegar (ACV) – 2 tablespoons
  • Salt, to taste
  • Oregano + Sage + Rosemary, chopped finely –  1 tablespoon
  • Black Pepper, freshly ground for garnishing
Directions for the Mac n Cheese,
  1. Heat oil in the pressure cooker pan.
  2. Add the vegetables and cook lightly until soft on a slow flame.
  3. In the mean while, take the garlic cloves, turmeric, tomato paste, tofu, nutritional yeast, ACV and 1 cup of warm water and blend to a smooth sauce. Season with salt.
  4. After the vegetables have wilted and the sauce is ready, add the pasta to the pressure pan.
  5. Pour in the pasta sauce and mix well.
  6. Season with salt and, add the other 4 cups of water.
  7. Bring to a boil and clip the lid.
  8. Cook on high for 10 to 12 minutes and take off the heat.
  9. Cool the pan naturally (about 15 minutes) before opening the lid.
  10. Check consistency of sauce and add water or, cook on an open flame for a thicker sauce. We prefer ours a slurpy consistency!

Ladle the steaming hot pasta into bowls and grind black pepper on top. Garnish with a teaspoon of the herb mixture and serve. Happy cooking 😊

Shahi Tofu Gravy (Vegan, Baked & Gluten Free)

Shahi” literally translates to mean royal and denotes the rich creamy Gravy that usually accompanies pieces of deep-fried dairy based cottage cheese in restaurants. My take on this popular recipe lightens the traditional dairy version by, using a mix of cashew nuts and coconut milk and, lightly oven baking the Tofu pieces to golden goodness.

We need,
  • Tofu, sliced into triangles or cubes – 1 cup
  • Oil – 1 tablespoon + 1 teaspoon for the marinade
  • Coconut Milk – 1 cup
  • Cashews, powdered to a fine meal – 1/4 cup
  • Warm Water – 1 to 1.5 cup
  • Tomato Paste – 2 tablespoons
  • Ginger Chilli Paste – 1 teaspoon (Made by grinding an 1″ piece of Ginger with 1  medium green chilli)
  • Kitchen King Masala – 2 teaspoons + 2 teaspoons, click here for the recipe
  • Salt, to taste
  • Fresh Coriander & Mint Leaves – 1/4 cup to make a paste
  • Lemon Juice – 1 tablespoon
  1. Prepare a tray with baking paper and preheat the oven to 200 degrees Celsius.
  2. While oven heats up, in a small bowl mix together 2 teaspoons of the Kitchen King spice powder, oil, lemon juice and 1 teaspoon of coriander – mint leaf paste as marinade for the tofu. Toss together gently until the tofu is well covered.
  3. Spread the tofu pieces in a single layer on the baking tray and bake for 15 minutes, or until firm and golden. Remove from oven and set aside to cool.
  4. In a deep sauce pan, heat remaining oil. Add the ginger-chilli paste and tomato paste. Cook on low heat until lightly cooked and the raw smell disappears.
  5. Season with salt and, mix in powdered cashew nut meal. Gradually add in coconut milk to make a thick gravy. Add warm water to adjust the consistency of the gravy to resemble thick tomato ketchup.
  6. Carefully add the tofu pieces into the pan. Spoon the gravy over all the pieces and simmer on low heat for 8 – 10 minutes.

Serve warm with Roomali Roti or Jeera Rice. Please click on the dishes to see their recipes. Happy cooking 😊

Vegan Shahi Tofu

Scrambled Tofu (Vegan & Gluten Free)

Silken tofu is one of the regular items on my weekly shopping list. It makes fabulous chocolate mousse, vegan cheese sauce, ice cream, fritters, is fabulous baked and, of course to  make scrambled tofu! Silken tofu provides just the right texture to sop up with bread or, Rotis or, to eat plain topped with avocado pieces!

We need,

  • Silken Tofu, crumbled – 3 Cups
  • Red Onion, diced – 1 medium
  • Mixed Vegetables (Carrots, Broccoli, Peas & Beans) – 1 cup
  • Tomato Paste – 2 tablespoons
  • Ginger, minced finely – 1″ piece
  • Garlic Clove, minced – 2
  • Green Chillies, minced – 2
  • Turmeric Powder – 1 teaspoon
  • Oil – 2 teaspoons
  • Kitchen King Spice Powder – 1 teaspoon
  • Salt, to taste
  • Lemon Juice from 1 Lemon to sprinkle on top


  1. Heat oil in a thick bottomed wok and add the onions.
  2. Add the turmeric, ginger , garlic and chillies when the onions look transparent.
  3. Mix the tomato paste and cook until the raw smell goes off.
  4. Stir in the veggies and coat well in the above mixture.
  5. Add the crumbled tofu and salt and, cook on a medium flame for 5 minutes and reduce heat to low till the tofu looks dry. Take off the heat.
  6. Sprinkle the Kitchen King Spice Blend and lemon juice on the top.

Serve hot! We ate ours with warm Rotis 😊


Vegan Ma-Po Tofu


I was hooked from my first spoon of Mapo Tofu on a cold wintry night in Hong Kong. There are many stories about how the dish came about, but the flavours are absolutely impeccable. Here’s my simplified version,

We need,

  • Firm Tofu, crumbled – 1 block
  • Button Mushrooms, chopped – 1/2 cup
  • Green Bell Pepper, chopped – 1/2 cup
  • Soy Crumbles – 1/2 cup
  • Water – 1 cup
  • Salt, to taste
  • Sesame Oil – 1 tablespoon
  • Ginger, minced finely – 1 teaspoon
  • Garlic, minced finely – 1 teaspoon
  • Sichuan Peppers, powdered – 1 teaspoon
  • Shallots, finely sliced – 2 to 3, for garnishing
  • Black Bean Sauce – 2 teaspoons
  • Soy Sauce – 1 tablespoon
  • White Vinegar – 1 tablespoon
  • Corn Flour – 1 tablespoon


  1. Mix soy sauce, black bean sauce and vinegar with 1/2 cup water then dissolve the cornflour.
  2. Heat oil in a deep skillet and fry the Sichuan pepper powder, ginger and garlic for 2 minutes.
  3. Add the vegetables, soy crumbles and crumbled tofu and mix well.
  4. When the vegetables look slightly browned then add in the sauce mixture.
  5. Add more water if required, simmer for 3 – 5 minutes on gentle heat till sauce starts to bubble up and thicken.
  6. Take off the heat and stir in the shallots.

Enjoy hot with steamed or, fried rice or, as is, in a big bowl!

Bao-Zi (Chinese Steamed Buns)

The first time I saw these steamed fluffy white balls several years ago in Hong Kong I wasn’t sure what to expect. Now Bao-Zi is a family favourite as a popular lunch box option and afternoon tea with sweet bean and, savoury fillings made of tofu and vegetables. Once made, these can be frozen up to a month and steamed in the microwave for a quick fix. A quick recipe for savoury ones follows below,

For the dough we need,

  • Self Raising Flour – 300 grams
  • Instant Active Yeast – 2.5 teaspoons
  • Lukewarm Water – 150 ml
  • Vegetable Oil – 1 tablespoon

For the filling we need,

  • Firm Tofu, crumbled – 100 grams
  • Cabbage, chopped finely – 4 tablespoons
  • Carrot, grated – 4 tablespoons
  • Spring Onions, finely chopped – 3 tablespoons
  • Ginger – Garlic – Chilli paste – 2 teaspoons
  • Salt, to taste
  • Vegetable oil – 1 teaspoon


I make the dough first as it needs to rise for 45 minutes – 1 hour.

For the dough,

  1. Dissolve the yeast in the lukewarm water and leave for 5 minutes.
  2. Sift the flour and add to a large mixing bowl.
  3. Mix the flour with the yeast mixture and oil until a soft and sticky dough is formed (I used my stand mixer with the dough hook attachment).
  4. Cover and set aside. After the dough doubles in size, knead well and make 2″ balls.
  5. Use dry flour to roll out the little balls flat. Keep covered with a damp towel.

For the filling,

  1. Heat oil up and add the ginger -garlic – chilli paste till roasted.
  2. Add the tofu and vegetables. Cook until wilted.
  3. Mix in the salt and add the spring onions lastly before turning off the heat.

The filling should be cooled before stuffing into the dough wrappers.


  • Boil water in a large steamer vessel and use a plate lined with baking paper to steam the Bao-Zi.
  • Place approximately 1 big tablespoon of filling in the wrappers and pinch the sides together to seal.
  • Carefully place on the prepared plate and cover to steam for 12 -15 minutes in boiling water.

Serve warm with Tomato Garlic relish!