Posts Tagged ‘Vegan’

Sweet sesame tofu with broccoli

Thursday, May 26th, 2011

The following recipe has been adapted from this Ottolenghi recipe which can also be found in this book. I’ve simplified it purely to match the ingredients I generally have around.

Take a large block of firm tofu like Cauldron brand 396g. Press and drain on a tilted board till quite firm – this will make it easier to handle and also help soak up the following marinade.

In a large bowl or dish, whisk togetherĀ  3 tlbs light soy sauce, 2 tbls honey* and 2 tbls blended sesame oil. Slice the block of tofu width ways into slabs about 1cm thick and add to the marinade. Mix very gently and leave for half and hour or whilst you prepare the rest of the ingredients.

Trim a head of broccoli (about 450g) cut into florets and blanch for just a couple of minutes. Refresh quickly under cold running water and set aside to drain.

Place a wok or thick iron pan over a medium heat and dry roast 1 tbls sesame seeds till golden. Grind very briefly in a pestle and mortar just enough to break some of the seeds up and to release the fragrance. Set aside.

Now add 1 tbls groundnut or sunflower oil to the panĀ  and then carefully fry the tofu pieces in small batches reserving the marinade. Fry till crispy and well colored on both sides.

Wipe the wok clean and return to the heat. Pour in the reserved marinade and bring to a simmer. Quickly add some finely sliced red chili (reserving a little to decorate) the broccoli, a large handful of coriander leaves, half of the sesame seeds and mix well. Take off the the heat, add the tofu and mix everything together gently.

Pile onto a platter and dress with a little more sesame oil. Scatter over some more coriander, the remaining sesame seeds and chili. Serve hot or at room temperature. We tend to eat this with Soba noodles.

* Replace the honey with Maple syrup for a vegan version of this recipe.

Roasted carrot, cauliflower and almond salad

Wednesday, June 30th, 2010

In a large bowl combine the following ingredients and mix well with your hands:

1 cauliflower broken into florets. 10 baby carrots cut lengthways into quarters. 3 tablespoons of olive oil. 1 clove of garlic ground to a paste. Half a teaspoon of sea salt and half a teaspoon of ground coriander.

Place in a single layer on a baking tray and roast until tender and golden brown – about 20-30 minutes at 230c.

Take it from the oven and scatter over a large handful of toasted flaked almonds. Gently mix, pile onto a platter and leave to cool to room temperature before eating.

Tarragon pesto

Wednesday, June 16th, 2010

Take 1/2 a cup of tarragon leaves and 1 cup of flat leaf parsley leaves (both should be loosely packed) roughly chop, then grind in a pestle and mortar with half a teaspoon of sea salt. Add a clove of chopped garlic, 25g of lightly toasted flaked almonds and grind again. Add 2-3 teaspoons of lemon juice and continue to work the ingredients to a paste.

Gradually incorporate enough olive oil until you have a thick green sauce.