Tofuture Ltd

Customer reviews 🥳🥳

We can’t tell you how much it means to us when someone takes the time to leave us a lovely review 😊! Our tofu press is small but mighty, and we’re so happy that it makes a difference to so many people 💪❤️

So if you’ve taken the time to leave us a review, THANK YOU 🙌🫶

Sunday brunch anyone 🌱? Here’s some ideas for tasty, delicious & 100% vegan breakfast & brunch recipes 🙌

🥚 Vegan omelette
🍞 French toast
🥞 Pancakes
🌱 Tofu scramble

All recipes can be found on our website, and all included tofu, making them good for you and with some extra protein 😇! Happy Sunday 💚

Sweet & spicy sticky tofu 👀🌱🥦

Crispy tofu tossed in a sweet and spicy sauce with broccoli & rice - quick, easy & delicious ❤️

For the sauce you’ll need:
1 garlic clove, finely chopped
Thumb sized piece of grated ginger
1 tsp toasted sesame oil
2 tbsp soy sauce (or tamari)
2 tbsp maple syrup
1 tbsp sriracha
1 tbsp cornflour

Top with:
1 tbsp sesame seeds
1 spring onion, chopped
Juice of 1/2 lime
Handful of fresh coriander, chopped

1️⃣ Drain and press your tofu using a tofu press, chop into cubes & marinate in your white Tofuture bowl by whisk together soy sauce, maple syrup, sriracha, sesame oil, garlic, ginger, and cornflour (mix the cornflour with a little water) 2️⃣ Add tofu cubes and marinate in the fridge for at least 1 hour. 3️⃣ Heat a pan over medium high heat with a drizzle of oil & add tofu and cook until golden brown and sticky (about 10-15 minutes) 4️⃣ Toss tofu with the remaining sauce for an extra sticky glaze

Garnish with sesame seeds, a squeeze of lime, and fresh coriander 🌿& enjoy 💚💚

Tofuture: the handle little kitchen gadget that everyone should have 🌱🙌

How To Press Tofu 🌱🙌

Pressing tofu is key to having super firm tofu, before coating in your favourite seasonings and cooking 💥

Step 1: Remove the tofu from the packaging and drain off any excess water
Step 2: Place the block into the inner Tofuture tub (the green container with perforated holes)
Step 3: Place the green sup inside the larger white tub covering the lid on top and pull the elastic bands down around the hooks - pushing the handles down to
put a continuous pressure on the tofu.

Now leave the press in the fridge for the desired amount of time. Note: The longer you leave the tofu, the better it will be pressed!

*Remember* if you only have 10 minutes pressing time that is better than no pressing time at all
💥 And you’re done 💥
When you’re ready to either marinate or cook your tofu straight away, simply release the bands by opening the handles, remove the tofu and pour out the water. Whether you marinate, whiz, bake, scramble or fry, just look at the difference pressing it has made 🙌

Let’s plan some meals 🥳🌱🫶

Meal planning can be tough, we all have busy lives but still want to eat good, delicious food. Soo we’ve got the ingredients and recipe for 4 tasty plant based meals for you to try out this week:

🥦 tofu stir fry with veggies
🌮 tofu tacos
🥕 pad thai
🌱 maple soy glazed tofu steaks

Let us know what one you’ll be trying first 👇 and let us know how you get on 😍🥰

Sunday night fakeaway night 🌱🌱 … salt and chilli tofu 🌶️🙌
For the tofu:
2 blocks of tofu
6 tbsp cornflour
2 Tbsp salt & chilli seasoning

Tofu method:
Press your tofu until firm, and all the water is out, and tear into chunks. Add the seasoning and cornflour in a bowl, mix together and add the tofu - shake until fully covered. Either fry, air fry or bake your tofu (we recommend air frying) and serve with rice, noodles.

We have a super easy fried rice recipe that pairs perfectly with this ...

Fried rice:
3 cups of rice (dry)
1 red onion
1 large chilli
3 spring onions
Red and green bell pepper
Fresh garlic
Tbsp sesame oil
2 tbsp soy sauce
2 Tsp 5 spice
2 Tsp white pepper
Tsp MSG (optional)

Rice tip:
Ideally you want to use day old cooked rice for this but you could also cook your rice as per packet instructions about an hour before and let cool and place in the fridge.

Method:
Fry off your red onion in a pan until until it starts to brown and then add the peppers, chilli and chopped garlic. Let this fry for a few minutes before adding the rice and mixing together. Add in a tbsp of sesame oil, 2 tbsp soy sauce, tsp Chinese five spice and tsp white pepper and mix in with the rice.

Enjoy your Sunday night fakeaway 🥳

Tofish & chips by 🐟🌱!!

You can truly veganise anything these days, and using tofu works for a lot of them 🤩😎!! Michelle always presses tofu with Tofuture to make sure it’s extra firm and all water is out ❌

Delicious 😋

Don’t just take our word for it … take theirs 🙌🤗

We’re so grateful to have customers all over the world who share the love for our little tofu press 🥹🫶

Swipe to see what one of our lovely customers had to say 🌱💚

Sometimes a simple dinner is just what’s best 🤩🍜🌱

Our go to for a tasty, nutritious dinner, without spending too much time in the kitchen - is a stir fry 🙌🤗

For the perfect stir fry we prep our tofu before hand, by pressing it for 15/20 minutes and leaving it in the fridge! Then coat in 2 tbsp cornflour, 2 tsp garlic, dash of salt and pepper and then either then bake, fry or air fry until crispy ⚡️. In this case, we were being ultra lazy and used super noodles as our base, and then fried some veggies with a little oil, garlic, ginger & chilli 🌶️

Top your noodles and veggies with your crispy tofu, a drizzle of sriracha and enjoy 🙌

Hope everyone is having a lovely Monday ❤️

Got a dinner party’s coming up or having friends over? Make this delicious Tofu & Polenta Stack that’s bound to impress anyone 💃🏼 🤩!

Theres a little bit of extra effort required to make these different layers, but we promise it’s worth it!

You’ll Need:
400g block of tofu, well-pressed
2 cups fresh basil leaves
2 tbsp olive oil
2 tbsp tomato puree
1 tbsp balsamic vinegar
50g panko breadcrumbs
1/2 tsp salt
Generous grind of pepper
200g baby spinach
4 sweet potatoes

Head to our website for the full method, it’s quite lengthy, but promise it’s worth it ❤️🥰

-

Seared tofu 😍✨ .. perfection!

Healthy, delicious & flavourful - press your tofu before hand for extra firm & crispy tofu ❤️

📸:

Breakfast is the most important meal of the day … so let’s get planning ⭐️🙌

We’ve got 4 delicious and hearty recipes to add to your list ✔️:

🥞 Silken tofu pancakes
🍳 Roasted Veg Omelette
🍞 French Toast
🍤 Tofu “prawn” cocktail

Swipe for the recipes, make sure to save them and head to our website for even more tofu centred recipes 🥳❤️

When you see this print on your tofu, you know it’s gonna be good 🙏🙌

Perfectly pressed tofu using our press - making sure your tofu can absorb all your marinades and flavours 🌱✨

Available on our website with free shipping as well as Amazon 💕

Sandwich inspo 💥🥪!! Well in this case, panini inspo 🙌 - Buffalo tofu panini 🌱‼️

Ingredients:
1/2 a block of tofu - cut into slices
Buffalo sauce - about 2 / 3 tbsp (or however much you fancy)
2 tbsp cornflour
Tap garlic & onion powder
Salt & pepper
1 panini
Salad of choice

Method:
1️⃣ Slice your tofu block in half and press until firm using press. 2️⃣ Once ready, slice into slices - however thick you like. 3️⃣ Place your tofu into a bowl with cornflour, seasonings and a little oil and either air fry / fry or bake. 4️⃣ Once your tofu is nice and crispy, toss in a bowl with the buffalo sauce and make sure it’s evenly coated. 5️⃣ Toast your panini and build with salad and tofu and enjoy 🥰

Perfect for lunches this week 🙌

Weekends are for BRUNCH STYLE PIZZAS 🍕💃🏼🫡

Just when you think can’t get any better you jazz it up - brunch style 🍅🌱 … tofu scramble, beans, vegan spaces, tomatoes & hash browns all on a One Planet Margherita Pizza!

It’s either the stuff of dreams or nightmares, you pick 🤣🙌👇

Something sweet to make this weekend … 😍🍫‼️

Oreo chocolate mousse - with the secret ingredient being ✨ silken tofu ✨

This is DELICIOUS, the tofu makes it so creamy and the perfect texture and you can top with whatever you fancy, we went for Oreos!

Ingredients:
1 pack of silken tofu
100g dark chocolate
2 heaped tsp of cocoa powder
2 tsp maple syrup
A little dash of salt

Crushed up Oreos for topping 🍫

Press your tofu very lightly (to get the excess water off - it doesn’t matter if it looses its shape as you’re about to blend it anyway) & blitz this in a blender, pop into containers or bowls and refrigerate for 2 hours or ideally overnight!

& that’s it! You’ve made a delicious chocolate pudding at home 🍫🍫

We’re craving something sweet tonight so we thought we’d share a delicious cheesecake recipe with you 🍫

For the base you’ll need:

1 cup pitted dates
½ cup almonds
½ cup coconut chips
2 tbsps cocoa powder
1 tsp cocoa nibs
½ tsp cinnamon
2 tbsps flaxseeds

Filling:
1 x 400g block tofu, lightly pressed in your press
½ cup cashews, pref. soaked for 2-4 hours
3 tbsp maple syrup
2 tbsps raw cocoa powder
¼ tsp vanilla extract

Method:

Whizz the base ingredients together, press into a 10” tin and put into the fridge or freezer to set. If you need it to set in a hurry, the freezer is best. Then whizz your topping ingredients together and pour over prepared cake bases. Chill for at least ½ hour to set before serving.

Top with fresh fruit or melted chocolate and enjoy 🍓🍫

Tofu omelette anyone?! Packed with roasted veg this is the percent recipe to make this weekend for lunch, brunch, dinner or whatever you fancy 🌱🫑🌶️

You will need:
400g tofu (silken or firm) – well pressed
3 tbsp nutritional yeast
1 ½ tsp kala namak (Indian rock salt with an eggy flavour)
2 tsp plain / all-purpose flour
1 tsp chia seeds
tsp turmeric
1 tsp garlic powder
1 cup unsweetened plant milk
Salt and pepper
A dash of olive oil

Roasted Veg: 1 cup of each
2-3 shallots
1 courgette
1 /2 aubergine
1 leek
Asparagus
A few cloves garlic, whole
Red or yellow pepper
Cooked, diced potato

Method:
1️⃣ Preheat oven to 200 degrees & prepare and roast your veggies, drizzle with olive oil, salt & pepper and roast for 40/45 mins
2️⃣ In a bowl crumble the tofu mixture, add milk, chia seeds, mix thoroughly and let absorb. In a separate bowl mix flour, kala namak, tumeric, garlic powder and add this spice mixture to the tofu. Blend until the smooth.
3️⃣ Once veggies are roasted add them to the tofu mixture and stir to combine.
4️⃣ Heat a dash of olive oil in a pan and pour in your tofu and veggie mixture, spreading it out like a pancake. Cook until the bottom is golden brown and then flip.

Serve and enjoy your delicious tofu omelette 🌱💪

When you’ve nailed a homemade vegan mayonnaise there’s no going back ✨💥… and we have just the recipe for you!

You can knock up a jar of mayo in under 10 minutes and it’ll taste as good as anything you can buy in the shop - and it is considerably cheaper!

You’ll need:
300g silken tofu
1 tbsp white wine vinegar
1 tsp fresh lemon juice
1 tsp Dijon mustard
½ tsp salt
1 cup rapeseed oil (or other flavourless vegetable oil)

Method:
1️⃣ Press the silken tofu for 5-10 minutes - this is an important step as it will extract about ½ cup water and prevent your mayo from being watery! 2️⃣ Put the pressed tofu into a bowl with the vinegar, lemon juice, mustard and salt. 3️⃣ Whizz together with a hand blender or whisk and when combined, gradually add the oil, a little at a time until you reach the desired consistancy. 4️⃣ … and that is it! Store in a clean jar in the fridge, it will keep in the fridge for up to 5 days.

Perfect for picnic season, if it ever arrives 🤣☔️

Let us know if you give it a try! You could also add well mashed garlic to make a garlic mayo, or drizzle some sriracha for a sriracha mayo - the options are endless ❤️

A good weekend starts off with a great breakfast 🌱🥑🍞🍅🥬! We’ve shared a few different recipes for our tofu scramble, there’s so many ways to make it your own too and serving it on bread or as a full breaky 🌱!

We’ll leave our latest tofu scramble recipe below:
🌱 1 pack of tofu
🌱 tbsp light soy sauce
🥛 soy milk - tbsp to make it a little more liquidy

Seasonings:
🧂 1/2 tsp salt, pepper & garlic powder
🖤 pinch of black salt - this makes it eggy
⭐️ 1/2 tsp tumeric
🌙 2 tbsp nutritional yeast - or measure with your heart

Method:
Press your tofu until super firm and then crumble into an oiled pan. Break your tofu up and let this fry, I fry for about 5 mins until it starts to crisp up and then add the soy sauce and mix through.

Add in your seasonings: salt, pepper, black salt, tumeric & nutritional yeast, mix through and let it fry!
After this add in your soy milk, mix through for another minute or two, plate up with your other ingredients and enjoy 🌱

happy Saturday 🥳❤️

Craving something sweet 🍫🍬? We got you 🙌🤝

VEGAN ROCKY ROAD BITES … guess the secret ingredient 🫣🤭

These rocky road bites are perfect for when you fancy something sweet on hand, take them to work & impress your co workers or keep them all for yourself - we don’t judge 🤪!

You’ll need:
100g silken tofu, lightly-pressed
100g vegan dark chocolate, ie 70% chocolate
100g plain biscuits ie Digestive/Graham Crackers
50g honeycomb
30g marshmallows
30g dried cranberries
1 tbsp maple syrup
1/2 tsp vanilla extract
A pinch salt

Method:
Start by crushing up the biscuits and honeycomb into small, bite-sized pieces. You want chunky pieces, not crumbs. If you don’t have mini marshmallows, cut up the larger ones so you’ve got mini bites - we love

Next, melt the chocolate over the stove (glass bowl in a saucepan of boiling water) or in the microwave. Pour the melted chocolate into your electric mixer, add the silken tofu, maple syrup, vanilla essence and a scant pinch of salt. Beat together to create a completely smooth, thick sauce 🤩

Transfer to a bowl and fold in the crushed biscuits, honeycomb, marshmallows and cranberries so they are evenly distributed. Press the chocolate mixture into a shallow dish and level the top.

Refrigerate for at least an hour, then remove from the dish to cut into bite-sized squares. If you have any melted chocolate left over, drizzle over the top and sprinkle over any smaller pieces of honeycomb or crushed pistachio nuts - whatever you fancy!

Keep the Rocky Road Bites in the fridge and enjoy 😇❤️

We love it when we see a notification from because it means another delicious tofu dish to take inspiration from 🔥🔥

Look at this sweet chilli tofu dish Michelle made, pressing the tofu with Tofuture of course 🫶🤪! The recipe is from but you’ll also find this post on page too 🌱

Keep the tagged photos coming - we loveeee to see them ❤️🙌

Today is World Environment Day 🌎! At Tofuture, we believe in doing our part to protect the planet. That’s why our tofu press is designed with sustainability in mind, helping you create tofu dishes that are both delicious and flavourful and environmentally conscious 🙌.

Here’s to making a positive impact together, we’ve attached some planet friendly recipes for you, swipe to see them and save for later ❤️

Remember the days of pressing tofu under a tower of balanced tins, pots, pans and whatever you could find? Well they are over ❌🙅

Pressing your tofu with our tofu press is not only easy but it gives your tofu a firm texture, allowing it to absorb all the flavours of your dish 🌶️🫚. Simply place your block of tofu inside, lock down the clamps and leave it in the fridge to press the water out for as little as 10 minutes!

Our press works with all different sizes of firm tofu and can even gently press silken tofu 🙌👏

Find us on Amazon or our website 🥳!

Our top tips for the CRISPIEST tofu 🌱✨🌱

1. Press until firm: Patience pays off! Press your tofu until it’s nice and firm to remove excess moisture
2. Cornflour magic: Coat your tofu in cornflour for that extra crispiness, trust us it’s a gamechanger!
3. Bake or Fry: After pressing and coating, you have two options for achieving that ultimate crispiness. Bake in a hot oven or fry/ air fry. Patience pays off here, you want to cook it on a low heat for a long time 🔥

Do you have any other tips? Let us know 👇🤩

Did you know that today is international burger day 🍔?! We’re coming at you with an epic, easy peasy burger recipe that you can make to celebrate 🌱💃🏼

We’re so lucky with all the vegan options we have in 2024, although we love the vegan burger brands, we equally love rustling up this burger using… you guessed it, TOFU 🥳!

Swipe to see the full ingredient list and method, and we also have our very own recipe for vegan coleslaw on our site too! Comment below if you would like us to send you it over 🫶

Enjoy your burgers 🍔 🌱🍔

Tofu scramble for a weekend breakfast / brunch anyone 🙌?! This has to be one of our favourite breakfasts, and it really doesn’t take long to make! You’ll need:

🌱 1 x block 400g / 14 oz tofu – medium press
🫒 1 tbsp olive oil
🧅 1 medium onion, either yellow or red, chopped
🧄 2 cloves garlic, finely minced
💛 ½ tsp ground turmeric, ground cumin, paprika & sea salt
🫶 1 tsp Dijon mustard
💪 1 tbsp nutritional yeast
1 tbsp fresh parsley or dill, freshly chopped. If you don’t have fresh herbs to hand, add ½ tsp dried parsley and ½ tsp dried thyme
🍋 Juice of ½ lemon
🖤 Freshly ground black pepper

Optional: 1 small courgette or pepper, chopped or 1 carrot, grated

Method:
Crumble the pressed tofu into a bowl. In a separate bowl, mix the spices; turmeric, cumin, paprika and salt with 1 tbsp water to dissolve them. Whilst not completely necessary, this process ensures the strong flavours are evenly spread though out the dish. Add the spice mix to the tofu and combine.

Heat the oil in a medium-sized frying pan and add the diced onion. Cook on a low-medium heat for 7-10 mins so the onions are translucent and have completely softened. Add the garlic and allow to heat through and become fragrant without catching, max 2 mins. Add the dried herbs at this point if you are using them. Then add the tofu/spice mix. Stir well and continue cooking to heat everything through. Next add the Dijon and nutritional yeast.

Continue stirring over a low heat for another 5-10 mins. Finally, add the lemon juice, the chopped, fresh herbs if you are using them and freshly ground black pepper. Stir to combine and serve immediately.

We typically serve ours on wholemeal toast with fried mushrooms, grilled tomatoes, sliced avocado, maybe some salsa or hot sauce and even, if we’re feeling racy, a dollop of home-made hummus!

Enjoy and have a lovely bank holiday weekend 🥳✨

Craving something sweet? Vegan tiramisu isn’t always the easiest to find in supermarkets SO we’re here with a delicious recipe for you to try 🥰❤️!

Can you guess what the secret recipe is 👀?

… yep TOFU ‼️

You can make the sponge fingers yourself (recipe below) or we have also used lotus biscuits before (and soaked in coffee) which also turned out absolutely delicious, so it’s up to you! If you want to make your own sponge fingers you will need:

115g / 4 oz plant-based margarine or butter
55g / 2 oz castor sugar
1/2 tsp vanilla essence
140g / 5 oz  / 1 1/4 cup plain flour
1/4 tsp baking powder
1 cup cold, strong coffee
1/4 cup cacao powder for dusting

And then:
1️⃣ Preheat the oven to 180 degrees. 2️⃣ Add the flour and baking powder and whisk carefully together, making sure you don’t over beat the mixture. 3️⃣ Form finger shapes with the dough and place on a lined baking tray. 4️⃣ Cook for 10-12 minutes, the sponge fingers will be slightly golden, not brown.

For the tiramisu filling you will need:
200g / 7 oz coconut cream (or any double cream alternative )
200g / 7 oz silken tofu (lightly pressed)
50g castor sugar
1 tsp vanilla essence
1 tbsp brandy (optional)
A scant pinch salt

Method:
1️⃣ Whip together the coconut cream, silken tofu, vanilla essence, castor sugar and brandy so you have a smooth mousse. 2️⃣ Dunk the sponge fingers into the cold coffee and lay flat at the bottom of your serving dish. 3️⃣ Do this quickly as the fingers are delicate and may disintegrate in the coffee. 4️⃣ Cover the fingers with a layer of tiramisu cream. 5️⃣ Repeat the above until you finish with a final layer of cream. 6️⃣. Dust over the cacao powder to coat the top. 7️⃣ Cover and refrigerate for at least 2 hours.

👏 Serve cold to tumultuous applause 👏

Let us know if you give this a try! You’ll find the full recipe on our website, if you prefer to read on a bigger screen 🌱

Happy Saturday! The weekends call for delicious home cooked breakfast and we have the PERFECT one for you 🤝🌱… Vegan French Toast 🍞🇫🇷 !!

You will need:

1 x 400g silken tofu, lightly pressed
1/2 cup plant-based milk (ie soya or almond)
1 tbsp maple syrup or agave nectar
1 tsp chia seeds
1 tsp ground cinnamon
1/2 tsp vanilla essence
6 slices of bread
Oil for frying

Method:

Combine the milk and chia seeds and let sit for a few minutes to expand and absorb the seeds - this will act as your binder 💫. Add your tofu, maple syrup, vanilla essence and cinnamon in a blender and whizz into a smooth paste. Add a little more milk up to 1 cup to reach the desired consistency.

You need quite a thick batter, if the paste is too thin it won’t stick to the bread ‼️

Spread the paste onto both sides of the slices of bread, the easiest way to do this is transfer the sauce to a shallow dish and dip each slice of bread in with your fingers - now you have a choice… either bake, grill or fry 🍳

Frying is quick, heat a small amount of oil in a frying pan, when the oil is hot add the slices of bread one at a time. Turn half-way through cooking and watch for burning. This works well with sunflower or coconut oil as they fry well at high temperatures and don’t affect the taste of the toast ⭐️

Alternatively, you can grill or bake on a lightly-oiled baking tray if you want a lower fat version. Again, turn the bread half way though when the top side is golden brown ✨

🍓Serve with a fruit compote such as strawberry, fresh berries and drizzled with maple syrup - or however you fancy, ENJOY ❣️