Serves
4 as light main dish
Preparation
time: 25mins Total cost: £5.25
Cooking time: 15mins Approx cost per portion: £1.32
Fat content: 3.2g per 100g, 8.1g per portion.
Kcals: 97 per 100g, 242 per portion.
Ingredients:
1 pack (250g) Cauldron Natural Organic Tofu*
For the marinade:
3 tbsp shoyu (soya) sauce
1 tbsp vegetable oil
3 tsp finely grated fresh ginger
4
tsp vegetarian fino sherry
1½ tbsp
rosemary leaves, finely chopped
1½ tbsp
dark muscovado sugar
¼ - ½ tsp
smoky Tabasco sauce (optional)
4 large flat mushrooms eg: portabello
2 English muffins, split and toasted
2 beef tomatoes, sliced
50g rocket, washed
Method:
1. Drain tofu. Wrap securely, like a parcel, in several layers of kitchen
paper and place on a board. Press gently to extract as much liquid as
possible without crumbling the tofu. Repeat this process until there
is only a little moisture coming through the paper. Carefully cut the
tofu in half horizontally and then again diagonally making 4 triangles
and lay on plate.
2. Mix marinade ingredients together. Spoon a little of this thick marinade
over each side of tofu triangles. Cover tofu, chill for 30 minutes.
3. Wipe mushrooms, cut stalks down to the gills. Put on plate, coat
with marinade on both sides.
4.
Brush non-stick griddle or frying pan lightly with oil. Griddle or
fry the tofu at
high heat
for about 2–3 minutes on each side until
firmed up slightly and a golden /charred colour. Remove from pan and
keep warm. Cook mushrooms at high heat in the same way as the tofu until
just cooked.
5.
Serve immediately on 4 plates – each stacked as follows: toasted
muffin, mushroom, tomato slice, rocket and finish with a tofu triangle
on top.
Cooks
tips: *for a firmer texture, store tofu in the freezer, and then defrost
before
using.
The tofu will have a firmer ‘chewier’ texture,
and will be slightly spongy looking – good for carrying marinade.
Reheat the tofu on the BBQ for extra flavour. The mushrooms can be cooked
(not reheated) over the BBQ too.
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