Sunday lunch has never really been traditionally British in the Queer Vegan household. We very rarely sit down to a plate full of roasted stuff covered in gravy and anyway, if we do it’s normally at the Toby Carvery accompanied by a beer. (We’re on quite a strict diet at the moment due to Tough Mudder training so that’s really not going to be happening.)
Today’s Sunday lunch was much more typical of what we would eat and a hell of a lot healthier too. This dish is ram packed with calcium, vitamin K, vitamin C and protein.
- Half a cucumber.
- A large handful of baby leaf spinach.
- Three cloves of garlic, crushed.
- One tablespoon of pine nuts.
- One tablespoon of sesame seeds.
- One tablespoon of nutritional yeast.
- One block of tofu, drained. (Place the tofu between two plates for about 30 minutes so that as much water as possible is pressed from the block.)
- Two tablespoons jerk seasoning.
- Two tablespoons breadcrumbs.
- Two tablespoons vegetable oil.
- Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
- Mix the oil, breadcrumbs and jerk seasoning in a bowl. Then gently cover each piece of tofu with the mixture and place straight into a hot grill pan. (The ones with the ridges that give the tofu a char-grilled look.) Each side will take about five minutes.
- In the meantime place the crushed garlic into a large bowl. Grate the cucumber and the spinach either manually (good luck) or use a food processor with the grater attachment. Place these in the bowl also.
- Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
- Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
- By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
- GET THAT YUMMYNESS IN YOUR FACE!