Showcasing at a supermarket near you AND on their very own new website, in this colourful and attractive new packaging; Cauldron’s food range is 100% plant-based and they have some fab new products to try… [AD|GIFTED]

• Pumpkin & Caramalised Onion Veggie Bakes – tasty and easy to cook, we added these to a homemade Pasta Primavera (V – recipe here) and they added texture and a depth of flavour, a meal I’d definitely make again. I also used these again to make an Orzo salad with falafel – so versatile.
• Extra Firm Tofu – I made a gorgeous, spicy and rich Penang Curry.. We have also used this Tofu to make Crispy Tofu Stir Fry with rice noodles, the tofu is as it says “extra firm” which is good as I’ve made tofu dishes before where it’s just crumbled and been disappointing. I think I should have used more liquid to marinate the tofu for the stir fry, as it was a little dry and floury after air-frying unfortunately. But in the curry, it was perfection.
• Marinated Tofu – really enjoyed this, see below a recipe I made using this.
• Hoisin Tofu – what else could I do but make pretend duck pancakes – such a fun, tasty evening meal.

SWEET & SAVOURY VEGGIE NOODS

The recipe for the below came from inspiration of a recipe I have made before – Chicken & Mushroom Sweet & Savoury Sauced Noodles with Basil. I substituted chicken with the New Marinated Tofu I had from Cauldron, plus a few other tweaks… check out the full recipe below for this great midweek meat free meal ONLY 505 CALS!

Ingredients (for 2);

• 160g pack marinated tofu from Cauldron
• 130g mushrooms, sliced
• 2 garlic cloves, roughly chopped/grated
• 2 chillies, roughly chopped
• 32g hoisin sauce
• 32g tamarind paste
• 4 tbsp soy sauce
• 300g wok ready noodles

Method (Approx 20 – 25 mins including prep);

1. Using a pestle & mortar, ground the garlic and chillies with a pinch of salt into a sort of paste.
2. Mix together the hoisin sauce, tamarind paste and soy sauce in a bowl and set aside.
3. Heat some oil in a large wok over a medium-high heat. Cook the garlic & chilli paste for about 30 seconds until fragrant.
4. Add the tofu, stirring constantly, until the pieces are heated through.
5. Chuck in the mushrooms to the wok until browned and softened.
6. Add the sauce stirring often until the sauce is dark and reduced and everything is coated, about 2-3 minutes.
7. Add the noddles to the pan breaking up with the spoon as you stir.
8. Add about 50ml water and mix gently, leaving everything to simmer for about 5 minutes, stirring occasionally until the sauce thickens.
9. Tear a handful of the basil into pieces and add to the wok, toss gently to coat everything in the sauce.
10. Serve up and top with the rest of the basil and enjoy

Give it a shot and let me know what you think.

The Cauldron range also includes yummy bitesize falafel and chilli bites, which are so convenient to create some fantastic, plant-based meals!

We enjoyed ours as follows:

• Middle Eastern Falafel Greek Gyros Wraps, with chips, salad, and sauces – tasty and VERY filling
• Moroccan Falafel Salads with feta and pickles- healthy and yum!
• NEW Butternut & Red Chilli Bites Veg Traybake – this turned out delicious and with minimal effort. Lovely with a green side salad!

Find this range of plant-based tofu and bakes at a large UK supermarket near you now.

*Please note that the above review is my honest, personal experience and opinion and all information on product ranges, discounts, prices etc were correct at the time of my review, so are subject to change over time.

Check out more of my product reviews here. If you would like to collaborate with me in any way, please just email me at jensfoodblog@gmail.com! Oh and please give my social media pages a follow (links below).

Happy munching!

Jen

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