Want to have a break from chicken or other animal derived products? Try recipes from my Test Kitchen! This follows on from my 40 days as an XL Vegan Lent in 2013: http://nashdoes-a-daniel.blogspot.co.uk/ THIS ISN'T A MILITANT'S BLOG & was created to encourage people to explore a natural and animal free diet from time to time. Consuming more natural products will help reset your digestive system clear the skin and be more creative with food. Just try it.
Friday, 27 March 2015
Griddled tofu and Samphire stir fry
Quick Lunch for 2
·200g pressed tofu
·½ yellow, red, & green sweet peppers
·1 small onion
·half a red scotch bonnet (chilli)
·2 garlic cloves
·4 sundried tomatoes slices in oil
·Salt & black pepper
·4 tablespoons of oil from the sundried tomato
·1 Maggi cube crushed
The marinade for the tofu: 3
tablespoons of flavoured oil, 1 tablespoon water, pressed garlic, very finely
cut sundried tomatoes (slightly mashed), very finely cut scotch bonnet. Mix
well, add the crushed stock cube, salt & black pepper. Set aside.
Cut the tofu in 2 to reduce the thickness, then cut again from corner
to corner. You should obtain 8 pieces. Dip the pieces in the marinade and set aside
for about 10 minutes.
Cut the aubergine in the same size (1cm thick) as the tofu, quarter the
half peppers and onion, lie them on a plate and throw on it the rest of
marinade. Leave to the side.
Now remove the samphire from the package and rinse.
You will need a griddle pan and a frying pan.
Heat the griddle pan and line up the slices of tofu and aubergine on
it. Fry each side until brown and cooked through for 1 minute and half. The aubergine
might need 30s more on each side than the tofu.
All lined up in the griddle pan
In a very hot frying pan, heat 1 tablespoon of the flavoured oil. Throw
in the multi-coloured peppers, and onions with salt and pepper. Stir fry for 3
minutes. By this time the contents of the pan should be slightly soft and brown,
but crunchy. Taste and adjust the seasoning. Now add the samphire and continuously
stir from side to side and top to bottom to bring the heat to the surface.
The samphire softens very quickly. So, 1 minute or one minute and half
should suffice while the peppers and onions should remain crunchy.
the rest in the frying pan
Plate up and serve as suggested.
This is a very light lunch with a little kick to it. With the peppers
still crunchy, their sweetness still comes through. Nothing else is needed but,
if you must, potato wedges will do.