Truffleupagus News

 September /October /November

Hi ,welcome to the page. This is going to be full of all things biz and news of what is happening with Truffleupagus Vegan Yums over the next few weeks 

I will update it regularly to keep you all informed of everything that’s happening, any offers available and of course, any special events and menu plans

 

MARKETS 

Get these dates in your diary 

 

CS LEWIS SQ 16th october 1/6

SAINTFIELD MARKET 30th October 830/230

BANGOR MARKET FRESH 13th November 

CS LEWIS SQUARE 20th November 1/6

PORTADOWN SUSTAIN MARKET 28th November

CARRICKFERGUS TWILIGHT MARKET 3rd December 4/9 pm

CS LEWIS SQUARE 19th December  10/2

 

CHRISTMAS HAMPERS  TO ORDER

 

Keep an eye on the facebook page for more details as each market approaches. 

WEEKLY MENU

The weekly delivery menu goes upon my facebook page every Saturday , currently with delivery on the following Friday (this will change to Saturday on market days)

 

 

 

RECIPE

MISO GINGER TOFU WITH RICE NOODLES

serves 2

marinade 

1 tsp dark soy

1 tsp miso paste

1tsp tomato puree

1/4 inch grated ginger

1 clove finely chopped garlic

Mix all together in a bowl and place 200g cubed , pressed and dried tofu into the marinade for 15 minutes

 

3 folds of rice noodles cooked

 

Place the tofu on a baking sheet and drizzle with the remains of the marinade , which you have added 1 tblsp of sesame oil to. Mix gently and place in the oven for 15/20 minutes at 200/400/6

 

Meanwhile prep your stir fry veg, long stem broccoli, sliced onion,mushrooms, red peppers, sugar snap peas, baby corn, You can use some , or all of the suggestions, or simply your favourite shredded veggies. Stir fry ina hot wok or fry pan with a tiny bit of oil until cooked to your bite ( I like mine crunchy) Season and srve over ready cooked rice noodles ( I always use wholewheat)

Top with the baked tofu and add a drizzle of soy sauce, siracha, or sesame oil