Sunday, 9 June 2013

Black Peppered Tofu

I came across to this recipe last year on my birthday while dinning at Ottolenghi's  NOPI and like all their vegetarian menu was fantastic. So browsing thru his Plenty book I found the recipe and decided to make it as it's Vegan Sunday :).
I did change a few of the ingredients and if you want to check the original recipe you can find it in the book at page 44.


  • 1 pack of firm tofu about 350 gr
  • 2 tbsp coconut flour
  • 4-5 tbsp olive oil 
  • 4 sun dried tomatoes chopped 
  • 1 shallot 
  • 1 garlic clove 
  • 1/2 red pepper and 1 tsp dry chilly flakes or 1 mild chilly 
  • 4-5 tbsp soy sauce 
  • 1 tbsp sweetener of your choice 
  • 1 tsp black pepper crushed into a mortar 
  • 1/2 tsp allspice 
  • 3 spring onions cut lengthwise and chopped into 3 cm strips
In a pan heat 2 tbsp of oil and add the cubed tofu that was dusted with some coconut oil. Cook for 4-5 minutes on medium heat, gently turning it over so it will be browned on all parts. Remove from pan and set aside .

Discard all the bits from the pan add the remaining olive oil and add to it the finely chopped shallot, garlic, tomatoes and the  red pepper. Cook on medium heat for 2-3 minutes then add the chilly flakes ( don"t if you are using the mild chilly), allspice, the soy sauce and the spoon of sweetener and stir. Leave to caramelise for 2 minutes and add the fresh crushed pepper. Give it a good stir and add the cooked tofu. Serve with the spring onion on top.

You can enjoy it on its own or as a side dish with quinoa, pot barley, wild rice or any other low carb grain.
Enjoy xxx

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