Like yin and yang, tofu cheese and Rachel’s matbucha complement each other on a cosmic level and belong side-by-side at your table. At Vagabond Temple, we serve both these dishes at breakfast with soft, crusty bread and fresh salad, but they’re both a great addition to any meal at any time of the day.
Many people who want to go vegan see cheese as a major stumbling block. “What will I do without cheese?” the mind screams over all our best intentions. But with this recipe, you can have a vegan diet without abandoning the beloved texture and tang of cheese – and honestly, your taste buds will wonder why you didn’t go vegan sooner!
300 grams of tofu
3 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon dried dill
Put the tofu in a bowl and add lime juice and chopped garlic.
Grind with a hand blender and add the oil, salt and dill.
Stir well and keep in the fridge for 1 hour before serving.
This “cooked salad” originates from Morocco and today is a very popular appetizer in Israel and throughout the Middle East. Packed full of nutrients with just the right amount of spicy kick, pretty soon you’ll find yourself whipping it up on a daily basis.
1 garlic bulb
Roughly chop the tomatoes and onions into chunks (small or big, according to your taste!)
Fry the onion and garlic for 5-7 minutes, then add the chopped tomatoes.
Cook for 15 minutes and then add all of the spices.
Cook for 5 more minutes. Taste and add more spice and oil based on your own preferences. This dish needs to come from your heart!
You can also add roasted bell peppers for extra flavour. Serve warm.
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