Catering Satay Tofu
Our popular recipe for Satay Tofu was recognised at the 2022 NACC Care Chef of the Year awards, where Chef Justina Bajorinaitė was placed third and won the Highly Commended Main Meal category.
Serves: 4 Time to prepare: 10 mins Time to cook: 20 mins Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
800g/1lb 12 oz tofu, drained and cut into 2cm (1 inch) cubes Cornflour for dusting
maintain their ethical beliefs, especially around vegetarianism and veganism as they get older, even if they have any memory issues. We’ve created a vegetarian champion from one of our vegetarian members of staff, who will help keep the conversation going around the care home, on the benefits and beliefs of a vegetarian or vegan lifestyle ... We’ve also pledged to keep reviewing our menus, especially around our vegan and vegetarian options to keep them fresh and exciting.” Chris Bonner, executive chef and nutrition and hydration lead at HC-One, remarks: “I’ve been in the care sector for 11 years, and at first I expected the stereotype – cabbage soup every day, and twice on Sundays. But, actually, residents have very complex needs. They’re a mixed bag of people, coming from very different backgrounds, levels of wealth, and so on, and I need to find what works for everybody. I realised early on that I wanted to make a difference and help make others aware, and the Memory Care Pledge fits in perfectly with that. It’s not just about what nutrition people need, but about what they want to eat.”
Leni Wood, nutrition and wellness manager at Nellsar Care Homes, says: “Nellsar have 13 care homes. Group premium membership has meant that each of our catering teams has access to British Dietetic Association-approved training and I have a place to guide my teams to when they need guidance and advice when catering for the vegans or vegetarians in our homes. We have had a few of our chefs complete the training already and the feedback has been
24 100ml/generous1 /6 pint rapeseed oil
128g/4½oz salted peanut butter 30-–45ml/2–3 tbsp soy sauce 1–2 tbsp maple syrup (or other sweetener of choice) ½–1 tsp chilli flakes 3 tbsp lime juice 60ml/4 tbsp water (to thin)
Instructions
Spread the tofu cubes on a large plate or shallow bowl and dust with cornflour, shaking and turning them to coat. Add the oil to a deep frying pan or
wok and heat over a medium flame. Prepare some kitchen roll on a plate.
Not all catering staff are aware or have been trained to fully understand what a veg*n will and will not eat
positive. They found that has added to their knowledge. One of our chefs found it a great and very interesting course to take, and really enjoyed it – there were a lot of things in it that they didn’t even know.” Sophie Murray, Governance and Regulation Manager at Harbour Healthcare tells us: “The fact Vegetarian for Life is tailored to care homes makes things so easy. Publications are especially good, and the Annual Awards for Excellence in Vegetarian Care Catering really help to inspire others. What’s more, the Vegetarian for Life team is so helpful and positive, and has recipes for a balanced diet that extends beyond cheese.”
Training courses Even in these modern times, the thought of providing inexpensive, original and nutritionally balanced veg*n food might fill some care establishments with fear. But do not panic! If you are catering for older vegans or vegetarians, VfL’s team of nutritionists and chefs can deliver training for you, in- house, wherever you are in the UK. Also, we can give you access to our series of webinars plus helpful resources and recipes.
Broadening choice for everybody Caring for older vegans and vegetarians is neither difficult nor costly and can, in
Shake off the excess cornflour from the tofu cubes and add the tofu to the pan/wok once the oil is hot. Fry until golden and crisp before
transferring to the kitchen roll-lined plate.
For the satay sauce Add all the remaining ingredients to a large mixing bowl and whisk to combine. You could also use an electric hand blender. Add more water if it is too thick. Add to a saucepan and gently heat. You could also serve cold. Serve over the crispy tofu with an Asian-style salad or stir-fry veg.
fact, broaden the choices available to all residents. Bear in mind that your veg*ns can be very helpful when discovering new menu ideas and many will have their own family recipes that they would like to share with the chefs. Understanding people’s preferences and favourite dishes is key to providing the person-centred care that VfL is working towards. I hope that this article has given you some food for thought to help you ensure that your residents’ catering needs are met.
vegetarianforlife.org.uk
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Claire Bannerman
Claire is VfL’s Roving Chef for Scotland. With over 20 years of food science and technical management experience, she specialises in bespoke food and nutrition training solutions. Claire is also an REHIS accredited tutor and Healthyliving Awards Assessor for NHS Health. Scotland, as well as a qualified Pilates Instructor specialising in Fusion Flex.
www.thecarehomeenvironment.com May 2023
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