1 pack (250g) Cauldron Natural Organic Tofu
6 cloves garlic, crushed
1 tsp olive oil
1 tsp salt
80g fresh basil
1 lemon, finely grated zest and 3 tbsp juice
2 cloves garlic, crushed
25g pine nuts
2–3
tsp vegetable stock powder
pinch caster sugar
salt and pepper to taste
6–8
tbsp low fat natural yoghurt
Mixed Mediterranean salad such as frissee, strips of red and yellow
pepper, halved cherry tomatoes, thinly sliced fennel
2. 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 tofu
in half horizontally and then in each direction 4 times to make small
cubes. Place in large bowl.
3. Put 6 cloves of crushed garlic in small bowl with oil and salt and
mix well. Dot the mixture over the tofu cubes and, taking care not to
break the cubes, coat them with the garlic paste. Cover tightly and marinade
in fridge for between 1 and 12 hours.
4. Place tofu on lined baking tray and cook for 30 minutes, stirring
after 20 minutes.
5. Put basil leaves, lemon zest and juice, 2 cloves crushed garlic and
pine nuts into a processor until a paste is formed. Add stock powder,
sugar, salt and pepper and process again briefly.
6. When the tofu is cooked turn off oven. Put half the pesto into a
large bowl. Add cooked tofu and gently turn it over to cover all cubes.
Put tofu back onto baking tray and return to oven for 5 minutes. Remove
from oven and leave to cool.
7. Mix yoghurt with 6–8 tsp of
remaining pesto. Arrange the salad on individual plates, scatter with
tofu cubes and
dress with a little
of the yoghurt. Serve the remaining dressing separately.
