Nojo is a B-Corp certified company, creating delicious cooking sauces with a sustainable ethos at its heart.  Each sauce is packed full of flavour and plant-based ingredients, the six-strong selection allows for a taste-bud tingling, cheek-wiping dinner every day of the week

From ramen to stir fry, salads, to sandwiches, you can now easily make vegan recipes that taste sensational, simply by adding a healthy splash of NOJO – a saucy sidekick.

Top cooking tips from NOJO’s founder, Simona Deifta:

  1. Batch cook
  2. Change flavours easily with NOJO sauces
  3. Garnish with sesame seeds, spring onion, parsley and pomegranate 
  4. Use colourful vegetables for extra prettiness

Mushrooms with NOJO Sesame sauce 


150g mixed mushrooms: oyster mushrooms, button mushrooms, Shimeji mushrooms

NOJO Sesame Sauce 

Sesame seeds 

Method (Video link here)

150g mixed mushrooms, buttons sliced, shimeji separated, oysters pulled apart

Nojo sesame sauce add to taste

1 tbsp sesame seeds 

Bake 40-45 min 200C

Medium hot oven, 20-30 minutes until shrunk, dark and delicious

Garnish with sesame seeds

Aubergine with NOJO White Miso sauce


1 large aubergine 

NOJO White Miso Sauce 

Sesame seeds, spring onion, chilli 


Slice aubergine lengthwise ca 15mm criss cross pattern with knife

Spread a teaspoon of NOJO White Miso sauce

Bake on baking paper 30-40 minutes 200C

Garnish: sesame seeds, spring onion, chilli, and more!

NOJO Yuzu Kale Salad 


Curly Kale 

NOJO Yuzu Sauce 


Spring Onion 


Strip leaves off curly kale, tear them in small piece and finely chop 

Drizzle NOJO Yuzu sauce 

Massage for 2 minutes

Garnish with pomegranate, spring onion

Tofu with NOJO Teriyaki Sauce (or Orange Poke, Sesame)


400g Tofu block 

1 tbsp corn flour



NOJO Teriyaki / Orange or Sesame Sauce


Press tofu and cut into cubes ca 2cm x 2cm

Toss and press in corn flour mixed with salt and pepper

Fry in the sauce of choice NOJO teriyaki, NOJO orange or NOJO sesame 

Cabbage Steaks with NOJO Sesame Sauce


1 large leafy cabbage such as Savoy or January King

NOJO Sesame Sauce 


Preheat your oven to 180oC.

Wash and cut the cabbage in quarters, keeping the outer leaves on.Place cut side up on a paper lined baking tray. 

Drizzle generously with NOJO SESAME SAUCE and roast until golden and the outer leaves have charred. Serve as a side dish. 

Keep leftovers up to 4 days in the fridge – great chopped up and added to stir fries or salads

NOJO Teriyaki Broccoli 


Broccoli (can be tenderstem)

NOJO Teriyaki Sauce 


Steam or blanch for about 3 minutes

Drizzle with teriyaki once ready

Optional garnish – spring onion or sesame seeds

Can be served hot and cold