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Veganuary with Abi & Lea: Silken Tofu

Hi everyone! We’re Abi and Lea (or Lilith), a queer couple with a love of cycle touring, zines and vegan food. We’re back on the Sandstone blog today to offer support and suggestions to anyone attempting Veganuary. Let’s talk food!

What I love most about veganism is the creativity it gives me in my cooking. I’ve always loved to cook and veganism makes you think differently about how you use ingredients. It is a lot of fun to try and recreate favourite dishes from childhood as vegan-friendly, or to try something completely new.

When Lea and I were cycle touring, we had to go back to basics – lots of lentils and pasta – but we also got to try vegan food in lots of different countries. There are so many vegan staple dishes from food cultures around the world that there’s always something new to make!

This week’s vegan food hero: Silken Tofu, an East Asian classic.

Silken tofu comes in varying levels of firmness, in packets you can store in your cupboard. You can often find it at bigger supermarkets, or if you have an East Asian supermarket nearby.

Besides being delicious served cold and marinated in soy sauce, chilli oil and sesame seeds with rice, it makes a really good scramble – the perfect substitute for scrambled eggs if that’s your go-to breakfast.

Heat it in a saucepan with a knob of vegan butter, half a teaspoon of turmeric and paprika, salt, pepper and a sprinkle of nutritional yeast. Mush it to scrambled egg consistency and serve on toast.

If you really want that ‘eggy’ taste try Kala Namak or black salt, a kiln-fired rock salt which brings out that flavour. You can find it at online, at health food stores or many Asian supermarkets.


Abigail Melton and Lilith Cooper

Abigail Melton and Lilith Cooper