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Tofu Steaks with Rocket Salad

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Tofu steaks with rocket salad is a very delicious Japanese inspired vegan recipe that you will enjoy. It is a healthy meal which is perfect for lunch or dinner.

It is a good idea to place the tofu slices in a re-sealable bag to make sure that the marinade covers the tofu. It is also easier to store in the refrigerator if you want to marinate it overnight.

 

Serves 4

Ingredients:

2 320g packs of firm nigari tofu

2 green shallots, trimmed and finely chopped

2 tablespoons soy sauce

2 teaspoons sesame seeds

1/2 teaspoon finely grated fresh ginger

1 teaspoon wasabi paste

3 garlic cloves, crushed

For the rocket salad:

1 bunch rocket, ends trimmed and torn into small pieces

5 green shallots, trimmed and cut into thin strips

50g snow pea sprouts, ends trimmed

1 nori sheet, finely shredded

1 tablespoon white vinegar

2 teaspoons soy sauce

1 teaspoon caster sugar

1/4 teaspoon wasabi paste

2 garlic cloves, crushed

Freshly ground black pepper

 

Slice the tofu in half to get 2 thinner pieces and then place them in a large glass or ceramic bowl.

In a small bowl, combine the green shallots, soy sauce, sesame seeds, ginger, wasabi and garlic. Mix it well and then pour it over the sliced tofu pieces. Cover and set aside to marinate for an hour. Turn at least once.

Next, prepare the rocket salad by placing the rocket, green shallots, snow pea sprouts and nori in a large salad bowl.

After, combine the vinegar, soy sauce, wasabi, garlic and pepper in a covered jar. Shake well to combine.

Preheat a large non-stick frying pan or stove top grill on medium. Lightly grease it with oil. Cook the tofu marinated tofu steaks for two to three minutes per side or until it is browned. Divide them among individual plates and top them with the rocket salad. Drizzle the prepared dressing over it and serve immediately.

 

Photo Courtesy Of:  Peter Kaminski

The ‘Delicate’ Sandwich

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Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.

Sausage Sandwich

Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!

To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard

1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.

Photo Courtesy of: bird gc