Crispy Tofu and Veg Stacks with Pea Puree and Lemon Herb Sauce

A stunning dish – fresh, delicious and healthy crispy tofu & veg stacks with pea puree and lemon herb sauce are bursting with flavour, colours and texture.

crispy-tofu-veg-stacks-with-pea-puree-and-lemon-herb-sauce 1a

The vibrant green pea puree makes an amazing bed for the crispy tofu, charred and caramelised veg and the fresh and zingy lemon and herb sauce.

But it’s all about the layers here, which makes it a light but substantial spring like dish which also looks incredible.

You could definitely make this for a special dinner and serve with some crispy potatoes and salad.

For me, this is the dish I could eat on repeat.

I hope you love it. Let me know what you think?

Niki xxx

crispy-tofu-veg-stacks-with-pea-puree-and-lemon-herb-sauce 1a

Crispy Tofu and Veg Stacks with Pea Puree and Lemon Herb Sauce

A stunning dish - fresh, delicious and healthy crispy tofu & veg stacks with pea puree and lemon herb sauce are bursting with flavour, colours and texture.
Prep time: 20 mins
Cook time: 15 mins
Serves 2
No ratings yet

Ingredients

For the charred veg

  • 1 red pepper chopped into 4
  • 1 orange pepper chopped into 4
  • 2 small courgettes cut into 8 thin slices
  • Lemon herb sauce
  • 15 g fresh basil
  • 15 g mint leaves
  • 1 lemon juice only
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • Water to loosen

For the pea puree

  • 250 g frozen peas defrosted
  • 15 g fresh mint
  • Juice 1/2 lime
  • 1 tsp sea salt
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 400 g block firm tofu pressed and drained
  • 1 tbsp olive oil
  • Pinch sea salt flakes

Optional toppings

  • Pinenuts
  • Balsamic syrup
  • More fresh herbs

Instructions

To char the courgette and peppers

  • Rub a little olive oil on the courgette & peppers, then add to a heated griddle pan.
  • Turn frequently until charred on both sides and cooked through.

To make the lemon herb sauce

  • Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.

To make the pea puree

  • Add all the ingredients to a food processor and blitz to a smooth paste.

To cook the tofu

  • Cut the pressed and drained tofu into 4 large flat pieces.
  • Pre- heat a frying pan with a little olive oil and place the first two slices in the pan with a pinch of sea salt.
  • Fry for 2-3 minutes or until crispy, flip and repeat on the other side.
  • Remove from the pan, set aside, and repeat with the next two slices.

To serve

  • Onto two small plates - add a layer of the pea puree, then place a slice of tofu on each.
  • Now add a layer or charred peppers and courgette.
  • Top with one more tofu slice, and then a layer or veg.
  • Finally, top with lots of the lemon herb dressing and any additional toppings.
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