My Aromatic Tofu

1 comment

The best way to make the skeptics eat tofu! It’s flavoured, and paired with these sauces I had found on the blog, a long ago, it’s very special. I am very happy with the result, and now, we have grilled tofu only this way 🙂 🙂

120 gr of tofu
3 teaspoons of rice miso
3 teaspoons of ohindo (acidulated umeboshi)
1 tablespoon of extra virgin olive oil
1 small carrot
1 small apple
1 teaspoon of mustard
1 / 2 cauliflower
5-6 green olives
e.v.o. oil to taste
lemon juice

First, blanch tofu in boiling water for a few minutes. When cool, slice it, not too thick. Prepare an emulsion with oil, ohindo, rice miso. Spread a thin layer of emulsion on each slice. Then, place it in the fridge to season for at least three hours. Prepare your sauces. For the carrot sauce, just blend the raw carrot, with apple and a little olive oil, a pinch of salt, lemon juice (I didn’t specify  the amounts, as it depends on your taste) and a teaspoon of mustard. For the cauliflower sauce, steam cook the florets. Once done and cooled, blend it with green olives, oil, and if you wish a bit of pepper. After the marinating time, heat a nonstick pan, grill tofu well, making sure it gets nice and golden; then reduce the heat until it reaches a nice crispness. Arrange it on plate and serve with the sauces. What can I say … good 🙂 🙂

Chef: Rossella from VeganBlog

  1. sam 22 September 2011 at 20:59

    looks really tasty. I’ll try the sauces quite soon with or without tofu, I’m pretty curious

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