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Thai Tofu cakes with Mint yoghurt

Thai Tofu cakes with Mint yoghurt

2 minute read time

Free from: Gluten, Wheat, dairy, fish, shell fish, sugar, yeast, nuts, eggs.  Vegan and Veggie proof.

Sal came up with the Thai Tofu Cake recipe because she loves Thai flavours, a great alternative for those who don’t eat fish or are allergic. Tofu, if not blended with other amazing ingredients, can taste very bland. Thats why so many people who try it, initially don’t like it.  It hasn’t been brought to the next level yet! Essentially it is a textured protein that really needs other ingredients added to it to bring it alive, and if you get this right, then you are onto a winner. 

This recipe is made with really fresh, healthy ingredients and provides so much nutrition. Carbs from the rice flour, vitamin C and fibre from the veg, spices, protein from the tofu and omega fats from the oil. Sal likes to smother it in chopped coriander.  You either love it or you hate it.

Dipping it into sweet chilli sauce or plum sauce is a must.  Although, if Sal is making it into burger sized portions, she have been known to make a guacamole to add acidity to the dish from the lime.


Serves 8

• 300g Firm Tofu (drained and coarsely grated)
• 1 red pepper finely chopped
• 1 lemon Grass stalk finely chopped
• 2 garlic cloves crushed and chopped
• 1 kaffir lime leaf, chopped (optional)
• 2 shallots or 3 scallions, finely chopped
• 1-2 fresh red chillis, deseeded (depending on how hot you like it)
• 4 tbsp of fresh chopped coriander
• 1 inch piece of fresh ginger grated
• 100g gluten free flour
• 2 tbsp of Tamari sauce (gluten free soy)
• 1/2 tsp sea salt
• Juice of half a lime
• Corn oil or another high heat oil for cooking


Mix all ingredients together in bowl, apart from the flour.  Once mixed together, then add the flour.

Form the mixture into 8 balls and flatten down into circles using floured hands.  Fry enough oil to heat a large, heavy based frying pan over a medium heat.  Cook for 4-6 minutes, turning half way through, until golden brown.  Drain on kitchen paper and serve warm. 

Serve with the dipping sauce of your choice, i.e. plum sauce or sweet chilli.

Mint Dressing

• 250ml Coconut dairy free yoghurt or dairy natural Yoghurt
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• A hand full of fresh mint
• 10 cm length of cucumber
• 1-2 cloves of garlic
• A good squeeze of fresh lemon juice
• Cracked black pepper and Sea Salt for Seasoning

Blend all ingredients together in a hand blender or mixer or for a chunkier dressing, chop fine and avoid over blending. 


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