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.
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.
Notes
Serves 2