Crispy Tofu 'Parm' Over Creamy Tomato Beans With Garlic Basil Gremolata, Roasted Tenderstem Broccoli & Cherry Tomatoes
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan, and take out a roasting tray, a saucepan, and a frying pan.
STEP 2
Place the cherry tomatoes and tenderstem broccoli on a baking tray and drizzle with good-quality olive oil. Season with salt and pepper, then roast for 10ā15 minutes, until the tomatoes begin to burst and the tenderstem broccoli is lightly charred.
STEP 3
Take out two large bowls. Place the tofu parm batter mix into one bowl and measure out 50 ml (or 100 ml for a 4-person portion) of plant milk (or water if you donāt have milk). Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper and mix until fully combined.
Pour the panko breadcrumbs into the second bowl and season with salt and pepper. Cut the tofu in half lengthwise, then in half again so you have four thin, steak-like slices. Pat each piece dry with kitchen towel, coat in the batter, then toss in the panko, pressing gently to ensure the breadcrumbs evenly cover all sides.
STEP 4
Add about 1 cm of neutral oil to a frying pan and place it over a medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu wonāt be quite as crispy.) Once the oil is hot enough to sizzle when a small amount of panko is added, carefully place the coated tofu into the pan. Fry, turning as each side becomes crispy, until all sides are golden, about 5 minutes total. Remove from the pan and place on kitchen paper to drain any excess oil.
STEP 5
Place the saucepan over a medium heat. Add the tin of butter beans, along with half of the liquid and the creamy tomato sauce, then simmer for 4ā5 minutes.
STEP 6
To serve, divide the creamy tomato sauce and butter beans between bowls and top with the roasted tenderstem broccoli and cherry tomatoes. Slice the crispy tofu into 1.5 cm pieces and place over the sauce. Drizzle with the garlic basil gremolata. Enjoy!
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Crispy Tofu 'Parm' Over Creamy Tomato Beans With Garlic Basil Gremolata, Roasted Tenderstem Broccoli & Cherry Tomatoes
Crispy Tofu 'Parm' Over Creamy Tomato Beans With Garlic Basil Gremolata, Roasted Tenderstem Broccoli & Cherry Tomatoes
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan, and take out a roasting tray, a saucepan, and a frying pan.
STEP 2
Place the cherry tomatoes and tenderstem broccoli on a baking tray and drizzle with good-quality olive oil. Season with salt and pepper, then roast for 10ā15 minutes, until the tomatoes begin to burst and the tenderstem broccoli is lightly charred.
STEP 3
Take out two large bowls. Place the tofu parm batter mix into one bowl and measure out 50 ml (or 100 ml for a 4-person portion) of plant milk (or water if you donāt have milk). Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper and mix until fully combined.
Pour the panko breadcrumbs into the second bowl and season with salt and pepper. Cut the tofu in half lengthwise, then in half again so you have four thin, steak-like slices. Pat each piece dry with kitchen towel, coat in the batter, then toss in the panko, pressing gently to ensure the breadcrumbs evenly cover all sides.
STEP 4
Add about 1 cm of neutral oil to a frying pan and place it over a medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu wonāt be quite as crispy.) Once the oil is hot enough to sizzle when a small amount of panko is added, carefully place the coated tofu into the pan. Fry, turning as each side becomes crispy, until all sides are golden, about 5 minutes total. Remove from the pan and place on kitchen paper to drain any excess oil.
STEP 5
Place the saucepan over a medium heat. Add the tin of butter beans, along with half of the liquid and the creamy tomato sauce, then simmer for 4ā5 minutes.
STEP 6
To serve, divide the creamy tomato sauce and butter beans between bowls and top with the roasted tenderstem broccoli and cherry tomatoes. Slice the crispy tofu into 1.5 cm pieces and place over the sauce. Drizzle with the garlic basil gremolata. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan, and take out a roasting tray, a saucepan, and a frying pan.
STEP 2
Place the cherry tomatoes and tenderstem broccoli on a baking tray and drizzle with good-quality olive oil. Season with salt and pepper, then roast for 10ā15 minutes, until the tomatoes begin to burst and the tenderstem broccoli is lightly charred.
STEP 3
Take out two large bowls. Place the tofu parm batter mix into one bowl and measure out 50 ml (or 100 ml for a 4-person portion) of plant milk (or water if you donāt have milk). Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper and mix until fully combined.
Pour the panko breadcrumbs into the second bowl and season with salt and pepper. Cut the tofu in half lengthwise, then in half again so you have four thin, steak-like slices. Pat each piece dry with kitchen towel, coat in the batter, then toss in the panko, pressing gently to ensure the breadcrumbs evenly cover all sides.
STEP 4
Add about 1 cm of neutral oil to a frying pan and place it over a medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu wonāt be quite as crispy.) Once the oil is hot enough to sizzle when a small amount of panko is added, carefully place the coated tofu into the pan. Fry, turning as each side becomes crispy, until all sides are golden, about 5 minutes total. Remove from the pan and place on kitchen paper to drain any excess oil.
STEP 5
Place the saucepan over a medium heat. Add the tin of butter beans, along with half of the liquid and the creamy tomato sauce, then simmer for 4ā5 minutes.
STEP 6
To serve, divide the creamy tomato sauce and butter beans between bowls and top with the roasted tenderstem broccoli and cherry tomatoes. Slice the crispy tofu into 1.5 cm pieces and place over the sauce. Drizzle with the garlic basil gremolata. Enjoy!
