After a few weeks of rain, the sun has returned to Sydney! The blue skies and warmer weather have inspired me in the kitchen and this week I am sharing my recipe for Plant Based Tofu Steaks and Carrot Salad; a light, delicious meal or side, which is perfect for sunny days and picnics!
Plant Based Tofu Steaks and Carrot Salad
GF, DF, EF
VEGAN AND VEGETARIAN
1 tablespoon organic roasted sesame oil
1/4 cup lemon juice
1/4 cup tamari soy sauce
2 tbsp freshly grated ginger
2 tablespoon rice syrup
1 teaspoon sweet paprika
1 package extra firm organic tofu, rinsed
2 cups coarsely grated carrot
1/2 cup roughly chopped cashews
1/3 cup minced shallots, white and green parts
1/3 cup finely chopped fresh coriander or italian parsley
2 teaspoons fresh lemon or lime juice
1 teaspoons roasted sesame oil
1 teaspoon tamari soy sauce
½ cup blanched mung bean sprouts
1.Cut each block of tofu in half horizontally, then into slices lengthwise, about ½ cm thick. Arrange in single layer on rimmed plater.
2. Combine marinade ingredients and pour over tofu, cover and refrigerate for 1-2 hours or overnight.
3. Place the tofu on single layer of a shallow sided tray and grill or bake on high heat for 6-8 minutes, turning once and glazing with reserved marinade.
4. Grate the carrots, chow the cashew and chop the shallots, coriander. Mix with the rest of the ingredients. Place tofu on a serving platter, top with carrot salad stacked on top.
5. Pour dressing over salad and serve at room temp.