Scrambled tofu day aka Sunday.

This time with a roughly grated carrot, a hint of curry, salt, a dash soymilk, a teaspoon olive oil.

Oven baked tofu deliciousness.

                       

These are pretty old pictures which I found today and obviously I forgot to put them here on the blog. Gosh.

I marinated tofu slices with a wonderful marinade made from

-shiro miso

-red curry paste

-light soy sauce

Mix everything to a creamy paste and brush tofu slices with it on a baking sheet. Bake in the oven til the marinade begins to bubble and turns more brown. Serve with any veggies or use for sandwiches. Highly recommended if you want something umami.

Purple carrot salad.

2 purple carrots

100g soy yoghurt

1/2 tsp olive oil

gomasio (or roasted sesame and salt)

Grate the carrots and mix with oil and yoghurt, season with gomasio to your taste. I used olive oil in which I pickled lime peel. Instead you can add a dash of lime juice. This salad is crispy, creamy, light and vibrant in colour. Regular carrots will do but then it will be just orange. Bummer.

Variation: grate one carrot and one small, red, sour-ish apple. Mix well with 
1 tsp apple cider vinegar, 100g soy yoghurt and gomasio.

Tofu with white beans and beetroot leaves.

Soak 100g white beans over night and cook for about 60-70min with some rosemary needles till done. Drain, season with 2-3 tbsp lime juice and sea salt.
Cut 100g tofu into small cubes and fry in a tsp olive oil with sage leaves and garlic. Season with salt and pepper.

Blanch the leaves of three to four beetroots in salted cooking water for 3 minutes, than chill with cold water. Serve together. The combination of herbs, garlic and lime juice add a wonderful aroma. It's not optional.

Put on your sneakers and be a kid.