Tofu 'prawn' cocktail
Ingredients
Tofu
- 280g of firm tofu , (1 block)
- 1 tbsp of Doves Farm Organic Cornflour
- 1 nori sheet
- 1 tsp smoked paprika , plus a little extra for dusting
- 1 dash of lemon juice , fresh
- 1 pinch of salt
- olive oil, for frying
Oven-dried cherry tomatoes
- 200g of cherry tomatoes
- 1 tsp rosemary leaves , finely chopped
- 1 tbsp of Carapelli Extra Virgin Olive Oil
- salt
- freshly ground black pepper
Marie rose sauce
- 3 tbsp of vegan mayonnaise
- 2 tbsp of tomato ketchup
- 1/4 tsp soy sauce , or Henderson's Relish
- Tabasco, to taste
- lemon juice , to taste
- salt , to taste
- freshly ground black pepper , to taste
Salad
- 2 baby gem lettuces
- 1 avocado
- 1 handful of dill
- 1 dash of Carapelli Extra Virgin Olive Oil
Equipment
- Spice grinder
Method
Begin with the oven-dried tomatoes. Preheat an oven to 150°C/gas mark 2. Mix the chopped rosemary into the oil and season with salt and pepper
- 1 tsp rosemary leaves , finely chopped
- 1 tbsp of extra virgin olive oil
- salt
- freshly ground black pepper
Halve the cherry tomatoes and place cut-side up on a baking tray. Drizzle the oil over and place in the oven for 30–35 minutes. When ready, the tomatoes will have dried out a little and intensified in flavour. Set aside
- 200g of cherry tomatoes
Toast the nori sheet in a hot dry pan for a few seconds until it starts to change colour and crisp up. Snap into pieces then blitz into a powder using a spice grinder or blender
Tip the nori powder into a bowl and mix with the cornflour, smoked paprika and salt
- 1 tbsp of cornflour
- 1 tsp smoked paprika , plus a little extra for dusting
- 1 pinch of salt
Dice the tofu into 2cm cubes and place in a bowl. Toss in a little lemon juice then set aside
- 280g of firm tofu , (1 block)
- 1 dash of lemon juice , fresh
To make the Marie Rose sauce, mix the mayonnaise, ketchup and soy sauce together, then season to taste with a few drops of Tabasco, lemon juice, salt and pepper
- 3 tbsp of vegan mayonnaise
- 2 tbsp of tomato ketchup
- 1/4 tsp soy sauce , or Henderson's Relish
- Tabasco, to taste
- lemon juice , to taste
- salt , to taste
- freshly ground black pepper , to taste
Wash and chop the baby gem and dice the avocado. Place in a bowl with some dill sprigs and dress with a drizzle of extra virgin olive oil. Divide between 4 bowls
- 2 baby gem lettuces
- 1 avocado
- 1 handful of dill
- 1 dash of extra virgin olive oil
Place a frying pan over a medium heat and add a generous amount of olive oil – you want the base to be completely covered in oil. Working in batches, dust the tofu in the cornflour mixture, then fry until crisp on all sides
- olive oil, for frying
Lift out the tofu using a slotted spoon and drain on kitchen paper, then season with salt
Leave the tofu to cool a little – you want it to be warm rather than hot so it doesn't wilt the leaves. Top the bowls with a handful of tofu and some tomatoes, then dress with spoonfuls of the sauce
Finish with extra dill sprigs and a light dusting of smoked paprika
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Tofu 'prawn' cocktail
