I had the taste for some All-American diner type food the other week, vegetarian style. I had seen numerous recipes for Tofu Dogs over the last few moths but have always dismissed trying them out as they always sounded a little too labour intensive. Well it turns out that they aren't too time consuming and can be kept in the fridge for a quick, tasty snack. I'd recommend trying them out and also having a shot at throwing together your own homemade condiments.
The condiment recipes are not my own, I found the recipe for the Ketchup over on a food blog called Simply Scratch, I'd highly recommend checking their blog out for an absolutely huge collection of top recipe ideas. The Beer Mustard comes from the BBC's Mairi Wilson, and is very straight forward to make and delicious. I did however scale down the recipe slightly and added a little dried dill but I still ended up with two fairly large jars of Mustard.
The recipes for the Ketchup and the Tofu Dogs are both suitable for vegans. The Beer Mustard however, is not, simply replace the honey with Agave Nectar or other Honey substitute.
Ingredients for the Beer Mustard -
100g Black Mustard Seeds
100g Yellow Mustard Seeds
100ml White Wine Vinegar
1tsp Ground Sea Salt
Pinch of Chilli Flakes
3tbsp Runny Honey
1tbsp Ground Nutmeg
1tsp Dried Dill
2 med sized Sterilised Jars, for storing
For the full, original recipe visit the BBC's Food section here.
This Mustard is very easy to throw together and would make a great addition to any Christmas food hamper. To begin simply place your Mustard Seeds into a bowl and cover with the beer. Now all you need to do is allow this to soak overnight, you will notice the Mustard Seeds will swell as they begin to take on the liquid.
Ensure you have sterilised jars at the ready before undertaking the next step. Once soaked, simply mix in the remaining ingredients and blend until nearly smooth. You can choose to blend more or less depending on your desired consistency and texture. When fully blended, place into the jars, seal and refrigerate until use.
Ingredients for the Ketchup -
2x 130g tubes Tomato Purée
125g Dark Brown Sugar
½tsp Mustard Powder
½tsp Ground Sea Salt
¼tsp Garlic Salt
¼tsp Celery Salt
Pinch of Ground ClovesPinch of Ground Allspice
Pinch of Cayenne Pepper/Chilli Powder
4tbsp White Wine Vinegar
150ml Water (May require more depending on consistency)
2 med sized Sterilised Jars, for storing
For the full, original recipe visit Simply Scratch here.
Add the Tomato Purée to a large bowl with all of the dry ingredients.
Add in half of the water and the 4tbsp of White Wine Vinegar, you can always add in the remainder of the water if the Ketchup is too thick. Stir well, until the sugar is completely dissolved, you may find it easier to use a whisk rather than a spoon as this will blend it more thoroughly.
Once mixed successfully, have a little taste test as now is the time to add any extra ingredients you feel the ketchup may need before transferring the mix into sterilised jars. Why not add some Chilli Powder for a Ketchup with a kick or some Smoked Paprika for a Barbeque-esque Ketchup?
Ingredients for the Tofu Dogs and Chips -
Makes 6 Tofu Dogs
250g Smoked Tofu, mashed
4 med sized Potatoes, peeled
3 heaped tbsp Wholemeal Flour
6 large Pickled Onions, sliced
¼tsp Garlic Salt
Dash of Vegan Worcestershire SauceDash of Chilli Sauce - Cholula (or a pinch of Chilli Powder)
6x sheets of Tin Foil
6x sheets of Greaseproof Paper
Bread Rolls or Baguettes
Black Pepper, to taste
Oil, for frying
For the Chips -
6 med Sized Potatoes, sliced
Oil, for roasting
Salt & Vinegar, to season
Add the tofu to a large bowl with the Worcestershire Sauce, Chilli Sauce and Garlic Salt and mash well with a fork or potato masher. Add the peeled potatoes to a pan of water, bring to the boil and cook for around 15-20mins until soft.
Next, begin to mash the potatoes before adding in the Tofu, continue to mash until thoroughly mixed.
Add in the 3tbsp of Wholemeal flour and mix thoroughly once more, you will notice the mixture beginning to thicken.
Cut your Greaseproof Paper and Tin Foil to size before continuing. You want the Greaseproof Paper to be longer than the desired length of your Tofu Dogs and then the Tin Foil needs to be big enough to wrap the whole thing together before being cooked. Dust the Greaseproof Paper with a little more flour and turn out around 3tbsp worth of Potato/Tofu mix onto the Paper and shape by hand before rolling up.
Now, roll the tinfoil around the Tofu Dog before twisting the ends, these can be easily stored in the fridge once cooled and popped into the oven whenever you're peckish. Cook for around 15mins at 180ºc.
To make the chips, simply slice your remaining Potatoes, add to a pan of boiling water and parboil for 7mins. Whilst the Potatoes are cooking you should preheat the oven to 180ºc.
Drain the potatoes and place in a roasting dish before drizzling with Oil and seasoning with a little Salt and Vinegar. For the perfect Chips, cook for 30-40 mins, until golden brown, make sure to turn regularly for an even crispness. I personally prefer to season the Chips with Vinegar whilst they are cooking in the oven as the flavour cooks into the chips without making them too soggy.
Fry the Pickled Onions with a little black pepper, these will make a great Tofu Dog garnish. Why not try adding Pickles, Salad or Chutney as well?
The Tofu Dogs will be fine to eat straight from the oven but I found that they were a little soft, so I seared them over a high heat in a griddle pan for a few minutes in order to harden the outer layer.
Serve in a crusty Baguette with a side salad and your homemade condiments.
Many thanks, once again to Simply Scratch and the BBC
Have a nice day y'all!