Vegetarian mincemeat from tofu

Tofu is not an uncommon ingredient in Asian cuisine, but cooking it this way makes it look like minced meat and makes it super flavorful, as the taste of tofu is very neutral. Delicious over a stir-fry with vegetables and noodles!

Ingredients (4 people)

  • 375g tofu natural

  • 1 pak choi

  • 1 red bell pepper

  • 100g bean sprouts

  • 250g egg noodles

  • 1 tbsp paprika powder

  • 1 tbsp ground cumin seeds

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp salt

  • 2 tbsp sweet soy sauce

  • 2 tbsp sambal oelek

  • 2 tbsp soy sauce

  • 1 lime

  • 6 tbsp olive oil


Preheat the oven to 200°C. Drain the tofu and pat dry with kitchen paper. The drier the tofu, the better the vegetarian mincemeat will turn out. Crumble the tofu finely in a bowl. Mix with the paprika, cumin, garlic and onion powder, the salt and half of the oil. Spread on a baking tray lined with baking paper and roast in the middle of the oven for about 25 minutes until brown and slightly crispy. Add the sweet soy sauce and half of the sambal and mix well. Turn off the oven and leave the mincemeat in the warm oven for about 5 minutes to get extra crispy.

Meanwhile, wash the bok choy and bell pepper and cut into pieces. Scrub the lime, grate the green zest and squeeze out the juice. Mix with 2 tbsp oil, the rest of the sambal and the soy sauce to form a dressing.

Bring a pan of water to the boil and prepare the noodles according to the instructions on the package. Then drain the noodles. Heat a wok with some oil and wok the bell pepper and bok choy for a few minutes. Remove the pan from the heat and add the noodles, bean sprouts and the dressing, toss everything together and divide among plates. Spoon the tofu over the top and enjoy!