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

Ingredients

• 1 Red pepper (Chopped into 4 pieces)
• 1 Orange pepper (Chopped into 4 pieces)
• 2 Small courgettes (Cut into 8 thin slices)
• Olive oil for charring vegetables (A little, for rubbing over the courgettes and peppers)
• 15 g Fresh basil
• 15 g Fresh mint leaves (For the lemon herb sauce)
• 1 Lemon (Juice only)
• 1 Garlic clove (For the lemon herb sauce)
• 3 tbsp Extra virgin olive oil (For the lemon herb sauce)
• Water (As needed to loosen the sauce)
• 250 g Frozen peas (Defrosted)
• 15 g Fresh mint (For the pea purée)
• 0.5 Lime (Juice of 1/2 lime)
• 1 tsp Sea salt (For the pea purée)
• 1 Garlic clove (For the pea purée)
• 2 tbsp Extra virgin olive oil (For the pea purée)
• 400 g Firm tofu (Pressed and drained; cut into 4 large flat pieces)
• Olive oil (A little, for frying the tofu)
• Sea salt flakes (A pinch for frying the tofu)
• Pinenuts (Optional topping)
• Balsamic syrup (Optional topping)
• Fresh herbs (Optional additional topping)

Steps

1. 1

   Rub a little olive oil over the courgette slices and chopped peppers.

2. 2

   Heat a griddle pan, then add the oiled courgettes and peppers.

3. 3

   Turn the vegetables frequently until they are charred on both sides and cooked through.

4. 4

   Add the basil, mint, lemon juice, garlic, and extra virgin olive oil for the sauce to a mini chopper or food processor.

5. 5

   Blitz the sauce ingredients to a chunky paste. Add water as needed to loosen it.

6. 6

   Add the defrosted peas, mint, lime juice, sea salt, garlic, and extra virgin olive oil for the pea purée to a food processor.

7. 7

   Blitz the pea purée ingredients until smooth.

8. 8

   Cut the pressed and drained tofu into 4 large flat pieces.

9. 9

   Preheat a frying pan with a little olive oil. Place the first 2 tofu slices in the pan and season with a pinch of sea salt flakes.

10. 10

    Fry the tofu for 2–3 minutes, or until crispy. Flip the slices and repeat on the other side.

11. 11

    Remove the tofu from the pan and set it aside. Repeat the frying process with the remaining 2 tofu slices.

12. 12

    To serve, place 2 small plates on the work surface and add a layer of pea purée to each plate.

13. 13

    Place one slice of crispy tofu on each plate.

14. 14

    Add a layer of charred peppers and courgettes to each stack.

15. 15

    Top each stack with one more tofu slice, followed by another layer of vegetables.

16. 16

    Finish with plenty of lemon herb sauce and any optional toppings, such as pinenuts, balsamic syrup, or additional fresh herbs.

Notes

The source suggests serving the stacks with crispy potatoes and salad. It also notes that smoked tofu can work well when simply grilled. Quantities for oil used to char the vegetables and fry the tofu, water, salt flakes, and optional toppings were not specified.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• high-protein
• griddled
• crispy tofu