Makes two generous portions
Ingredients
1 block of tofu
1tbsp tumeric
1tsp cumin
1tsp smoked paprika
1/2tsp red pepper flakes
2/3tsp salt
2 handfuls of cavolo nero
1 red pepper
1 small red onion
1 can of haricot beans
1tsp vegan bouillon powder
250ml of crushed tomatoes
1/2tsp caster sugar
200g Cherry tomatoes
1tbsp balsamic vinegar
1tbsp olive oil
2 ripe avocados
Juice of 1 lime
Fresh coriander and chives to garnish
Scrambled Tofu
Start by preparing the tofu by draining and pressing with a heavy book for 20 mins
Combine the cumin, salt, turmeric, paprika and pepper flakes with a little warm water and stir until well mixed and paste like.
Heat a small amount of vegetable oil in a pan, fry the 3/4 of the thinly sliced onions and red pepper for approx 5 minutes until softened, add the cavolo nero with a tablespoon of water to provide steam.
Crumble the tofu with your hands into the skillet, adding the spice mix and stirring regularly. Heat for 4-5 minutes until cavolo nero has cooked and tofu is heated through
Baked beans
Finely dice the remaining onion and fry gently in a little oil, once translucent add spices of your choice, I usually add a little cumin and paprika.
Once the onions are cooked, add the crushed tomatoes, bouillon powder and sugar, bringing to a gentle boil.
Taste your sauce and add salt and pepper as necessary, drain the haricot beans and add to the sauce, stir and leave on a gentle simmer until boiling
Tomatoes
Line a small baking tray with foil and chop the tomatoes in half and toss in olive oil, balsamic vinegar and season with a little salt and black pepper, roast at 180 C for approx 12-15 minutes.
Avocado
Mash the flesh of the two avocados, add lime juice and fresh coriander and chives, season with salt and pepper.
Mash the flesh of the two avocados, add lime juice and fresh coriander and chives, season with salt and pepper.
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