This is a recipe I’ve adapted from the brilliant Heidi Swanson of 101 Cookbooks fame.
She is a real inspiration to me and the first person capable of making me crave a homemade tofu recipe.
It’s not that I don’t like tofu – far from it in fact – it’s just that in the past I have struggled to make anything really knock out with it at home. Until now…
The key is the dressing, which is punchy and packed with flavour (and goes well on many things beyond this salad/stir fry hybrid). But, the real secret is the roughly grated tofu, as each tiny piece gets coated with all the wonderful flavours from the dessing.
Remarkably filling and satisfying – even my husband says it’s enough for supper. However, if you are feeling particularly hungry then it also makes a wonderful accompaniment to serve alongside something else.
It can’t really be classed as a get-ahead supper but as it’s so quick to put together (and all in one pan!) then I think it still qualifies.
Serves 2 as a light supper
1 large pack of Smoked Tofu
½ cup Greek Yogurt
2-3 tbs Willy’s Live Apple Cider Vinegar with Honey and Turmeric (or apple cider vinegar with a little honey added)
1-2 Serrano Chillies, finely chopped
1 small clove Garlic, grated,
1 tsp Fresh Ginger, grated
½ cup Olive Oil (best quality cold pressed and unfiltered if you can)
A good handful of Wild Rocket/Watercress/Pea Shoots
A mix of Pumpkin and Sunflower seeds, well toasted
A good ;inch of Salt
Freshly ground Black Pepper
Toast the seeds and set them aside
Grate the tofu on a large grater and set that aside too
Make the dressing by whisking the rest of the ingredients (apart from the leaves) together in a jug
Taste and adjust the seasoning – you want to overseason this as tofu has little flavour on its own the dressing will be the flavour carrier for the whole dish – it should be really balanced with sharpness, sweetness, saltiness and heat from the chillies
Heat a heavy based pan and quickly fry the leaves in a little olive oil and salt and then quickly remove from the pan and set aside
In the same pan throw in the tofu and half the dressing and half the seeds and quickly turn to coat till just warm
Quickly remove the tofu to a warmed serving plate and scatter with the wilted greens, drizzle with the remaining dressing and top with the toasted seeds
Courtesy of Louisa Chapman-Andrews of Cook Folk