Chef Richard Makin is championing tofu as a versatile and nutritious ingredient with the release of two new vegan recipes inspired by Southeast Asian flavours. The dishes, a Vietnamese-style vegan pho and Thai-inspired fishless cakes, aim to simplify stressful dinner times while delivering bold and aromatic tastes.
Makin highlights tofu's dual role in these recipes. In the pho, extra-firm tofu is crisped until golden, adding texture to a fragrant, spice-infused broth. The broth itself is designed for convenience, with Makin streamlining the preparation process. Once made, it can be refrigerated for up to a week, allowing its complex spice and aromatic notes to deepen over time, ready to be reheated and served over noodles and vegetables.
For the Thai-style fishless cakes, medium-firm tofu is mashed to create a light, flaky texture, mimicking traditional seafood cakes. These 'fishless' alternatives are gently spiced and highly fragrant, catering to those who might miss seafood in a plant-based diet. Makin notes that the recipe was developed with his mother in mind, who transitioned to veganism in 2017 and appreciates Thai cuisine.
The fishless cakes offer additional convenience, as they are freezable and can be cooked from frozen without the need for prior defrosting due to their small size. Both recipes emphasise ease of preparation, with the pho requiring approximately 10 minutes of prep and 30 minutes of cooking, and the fishless cakes needing 15 minutes of prep and 20 minutes of cooking, making them suitable for busy households.
These new recipes contribute to the growing trend of plant-based eating across the UK, providing creative and accessible options for individuals looking to incorporate more vegan meals into their diet. Makin's approach focuses on maximising flavour and minimising cooking time, making plant-based cooking less daunting for home cooks.