3-4 beetroots
200g tofu
garlic
rosemary
mint
sage
matcha
smoked salt
oil
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.
dressing:
- oil
- soy sauce
- miso
- vinegar
- agave syrup
- miso
salad:
- 250g noodles
- 200g tofu
- one zucchini
- fresh coriander
- smoked salt
- olive oil
Cook the noodles and prepare everything else while they're cooking. I had dinosaur-shaped pasta which is highly recommended. If you poor thing can't find anyone, use regular pasta of your preferred shape. I even think this salad would be wonderful with glass noodles but I haven't seen any cute shaped glass noodles ever, so where's the fun in that?
Whisk some oil (rather neutral in taste, like safflower oil) with the rest of the ingredients for the dressing. I had a tiny amount of wasabi, just enough that there is this hint of its fresh spiciness. Adjust to your taste.
The miso works really well with the wasabi and the syrup completes all this hearty and tangy flavours to a umami deliciousness.
Cut your tofu into very small cubes, the zucchini cubes can be a bit bigger. I had a yellow zucchini but the taste isn't very different to the green ones.
Heat a little olive oil and fry the tofu until it gets slightly brown and crispy. Add some smoked salt and then the zucchini. If everything is almost done, deglaze with soy sauce, then turn off the heat.
If the pasta is done, drain and toss with dressing. Then add tofu, zucchini and coriander, mix well.
I put the warm salad into jars as we were heading for a picnic and it was perfect as it could sit for 2 hours or so before we ate it.
You can't really see it but in this picture of my tiny morning glory it's finally raining.
I then decided to cook something very good for my lunch at work tomorrow.
- two zucchinis
- 200g tofu
- scallions
- small clove garlic
- smoked salt, paprika, pepper
- olive oil
- herbs like sage, thyme...
Cut everything into very thin stripes. Heat the oil and first fry the tofu until it's crisp and golden brown. Add garlic, zucchini and the rest and fry for a while, shaking the pan quite often. If it seem to be too dry, just add splashes of water.
That's it. Very good.
Haven't posted a lot of scrambled tofu variations recently, not only because I was getting tired of posting about it, I really hadn't scrambled tofu that often. But today is a scrambled tofu day! A scrambled tofu with smoked salt day!
The smoked salt is not as obtrusive and outstanding as the smoked paprika I have. The smoky flavour is a bit more subtle and goes along pretty well with the tofu. And no, it does not taste like smoked tofu in the end, it's different.
- firm tofu
- smoked salt
- fennugreek
- 1 tsp mustard
- a few roasted cashews
- scallions
- oil
Heat oil in a pan and crumble the tofu into the pan. Fry for about 3 minutes, than add spices and nuts, stir well.
Turn the heat off and mix with chopped scallions.
