The tofu trick 500,000 people saw

3 new recipes and summer BBQ plans

Hey you, it’s been two weeks! Time for another round of plant-based stuff I like to brag about.

But first, here’s what we’re diving into today:
✔️ My tofu marinade recipes that went viral (500k+ and 100k+ views!)
✔️ How freezing tofu takes your marinades to the next level
✔️ What I’m working on behind the scenes (hint: summer BBQ season is coming)
✔️ Three new recipes: one free, two exclusive for paid subscribers
✔️ Downloadable PDFs for paid members

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Let’s start with some tofu news. I posted two tofu marinades on Instagram and they exploded.
One passed 500k views, with a Lemon Herb, a Sweet & Spicy and a Cilantro Lime marinade . The other? 100k-views including a Peanut Ginger-, Turmeric Curry & Smoky Maple BBQ marinade.

Watch them here:
Tofu Marinades part 1
Tofu Marinades part 2

These marinades work because they’re simple, bold, and punchy. But the real secret to tofu that soaks up all that flavour? Freeze it first. Here’s how:

Freezing Tofu

Freezing tofu changes its texture. It breaks down the structure and makes it more sponge-like, which means it absorbs marinades way better.

Here’s what you do:

1. Buy firm or extra firm tofu (not silken).

2. Leave it in the package and pop it in the freezer for at least 8 hours, ideally overnight.

3. Thaw it completely. This can take a few hours in the fridge or on the counter.

4. Press out the water using a tofu press or a clean towel and something heavy.

5. Tear it into chunks or slice it up, then add it to your marinade and let it sit for at least 30 minutes (or longer if you’ve got time).

Once you’ve frozen and prepped your tofu, try one of these exclusive marinades I haven’t even posted on Instagram yet. They’re coming soon, but you get early access here:

3 Tofu Marinades to Try First

🌶️ Chipotle Lime Marinade

• 2 chipotle peppers in adobo, mashed

• 2 tbsp lime juice

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 2 tsp maple syrup

• 2 garlic cloves, minced

🍊 Orange Miso Marinade

• 4 tbsp white miso paste

• Juice + zest of 1 orange

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tsp maple syrup

• 2 tsp grated ginger

• 2 tbsp water to thin

🧄 Garlic Tahini Marinade

• 4 tbsp tahini

• Juice of 2 lemons

• 2 garlic cloves, minced

• 2 tbsp soy sauce

• 2 tsp maple syrup

• 2–4 tbsp water to thin

• Cracked black pepper to taste

Let them sit for at least 30 minutes (or overnight), then roast, pan-fry, or air-fry for max flavour. Pro tip: save extra marinade to drizzle over rice bowls or roasted veggies.

What I’m Working On

The sun is finally showing up! So you already know I’m deep in barbecue mode. I’m working on a whole summer series packed with grill-friendly, easy-to-prep recipes. Think tofu skewers, loaded salads, grilled peaches, smoky marinades... all the good stuff.

I want to make summer eating fun, colourful and stress-free (because nobody wants to be stuck in the kitchen when it’s finally warm out).

If there’s anything you’re craving for BBQ season—sauces, mains, snacks, desserts—hit reply and let me know. Always open to your ideas.

Free Recipe of the Week: Miso Mushroom Ramen

How meaty do does mushrooms look?!

Comforting, brothy, spicy and deeply savoury. This one’s perfect for cozy nights or when you want something hearty without being heavy.

Servings: 2

Ingredients

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 thumb fresh ginger, grated

• 150 g mushrooms (shiitake, chestnut or oyster), sliced

• 1 tbsp white miso paste

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• 500 ml vegetable broth

• 1 tsp chili oil (plus more to top)

• 150 g ramen noodles

• 1 pak choy, halved

• 1 red chili, thinly sliced

• Sesame seeds, for garnish

Instructions

1. Heat sesame oil in a pot. Add garlic, ginger, and mushrooms. Cook until browned and fragrant.

2. Stir in miso paste, soy sauce, and rice vinegar. Add the broth and bring to a gentle simmer.

3. Add the chili oil and pak choy. Simmer until the greens are tender.

4. Cook the ramen noodles separately.

5. Divide noodles into bowls, pour over broth and veg. Top with chili slices, sesame seeds and a drizzle of chili oil.

For Paid Subscribers Only

You get access to two exclusive recipes this week Vegan Crepes with Maple Caramel & Mango Sticky Rice, plus downloadable PDFs to make life easier in the kitchen. Free subscribers; thanks for reading this far! Paid subscribers; keep scrolling! See y’all in 2 weeks.