This is one of those, “I fancy something a bit different” recipes. It’s sure as hell not a meaty dish at all, despite what the name may say. It’s savoury for sure, but filled with spice and freshness that you would never get using a lump of cow. Before anyone yaps on, “urgh then you shouldn’t call it a steak.” PLEASE! I can call it what I like. It’s my damn recipe! 😛
1 red onion, diced
1 teaspoon of mixed Italian herbs
The juice of one lemon
The zest of the same lemon
1 block of firm tofu (I used Cauldron as it’s widely available in the arse end of nowhere where we live.)
Mustard (I used American burger mustard because my partner doesn’t like things too hot. I’d have used whole grain English mustard if I was just cooking for me.)
Green lentils, about 2 cups
2 tablespoons of capers from a jar (rinse them off because whatever they preserve them in is bitter as hell.)
Some olive oil
A glass of red wine to serve. 😉
1) Get the oven on full whack. It needs to be at a high temperature to crisp the tofu.
2) Drain and press your tofu to remove as much moisture as possible. I put mine between two plates because I’m not fancy enough to have a tofu press.
3) Once your tofu is ready, cut into four steaks and then cover in mustard, slat and pepper. Put them into the oven for approximately 40 minutes with a dash of olive oil over the top for extra crisp.
4) Now get your green lentils on the boil. following the packet instructions.
5) In a mixing bowl pour your lemon juice, lemon zest, salt, pepper and then stir together. Now add the chopped onion and mixed herbs.
6) When the lentils are cooked, drain and then place in the mixed bowl, stirring to ensure good coverage from the dressing. Now add the capers. Serve the mixture between two plates.
7) Take the mustard steaks from the oven and place directly on top of your lentil mix. Serve hot with a glass of red wine and a fresh dash of olive oil over the top for flavour.
This recipe serves 2 adults.