Sunday, 8 September 2013

Baked beetroots and tofu.

3-4 beetroots
200g tofu
smoked salt

Peel the beetroots and cut into sticks. Don't be frightened about the beetroot and its colour. Yes, your fingers will get a little pink but hey, I've got news for you: it will wash off.
So just peel them like potatoes, cut into slices and then into sticks.
Put the sticks together with two to three smashed garlic cloves and twigs of rosemary, mint and sage in an oiled casserole. Cover up with a lid or tin foil and bake for 20 minutes in the oven until the beetroot is tender.
Meanwhile cut tofu into cubes and fry in a little olive oil on high heat until it gets golden to dark brown and very crispy. Sprinkle with smoked salt and a pinch of matcha. Stir well and fry for another minute.
The matcha will not only add a touch of mint green colour but a subtle hint of bitterness which fits pretty good the sweetness of the baked beetroots.

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