Jerk Tofu With Cucumber “Pesto” Salad

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.

Ingredients:

  • 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.

 

Method:

  1. Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
  2. 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.
  3. 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.
  4. Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
  5. Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
  6. By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
  7. GET THAT YUMMYNESS IN YOUR FACE!

 

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Sourdough Toast & Home-made Pine Nut Pesto Salsa

I found a magazine stashed away under the sofa called, “Summer Vegetarian” recently. I had a look through and decided that pretty much everything could be veganised or was already vegan. I looked at the first recipe and instantly wanted to make it. It was called, “Ricotta toasts with rocket and pine nut salsa.” I’ve put my Queer hands all over it, veganed the shit out of it and below is the result:

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Ingredients:

* 1 clove of garlic, roughly chopped.

* 50g bag of wild rocket.

* 20g of fresh basil.

* A whole small jar of capers, drained.

* Juice of half a fresh lemon.

* 3 tbsp of extra virgin olive oil.

*  Half a small bag of pine nuts.

* 1 loaf of sourdough bread.

* Two fresh tomatoes, sliced.

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Method:

Put the garlic, rocket, basil leaves, capers, lemon juice and olive oil into a food processor and pulse blend until you have a chunky, bright green sauce.

Stir the pine nuts through the sauce and give another quick pulse blend.

Slice your sourdough loaf and toast under the grill or in the toaster.

Spread your pesto salsa on your toast and top with fresh sliced tomatoes. You can also add a dash of balsamic vinegar here for a little extra flavour.

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The original recipe suggests that per serving you’d be looking at 279 calories. Personally I’d guess that it was much less than that because I’ve not used any animal derived ingredients.

This took approximately ten minutes to make and it will use the entire loaf.

I’d serve this as a snack, a starter or a light lunch. It’s full of protein, vitamin C and vitamin E. Enjoy! 🙂

Stuffed Tomatoes

A while back I asked my friend on Facebook to come up with three cheap ingredients and I’d make a simple, healthy meal out of them. The first person to post was my friend Pete. He suggested that I make something out of twigs, leaves and water in traditional vegan style. Of course he was joking and subsequently posted tomatoes, pine nuts and tofu. What a great combination! Tofu is rammed full of protein and calcium, pine nuts have loads of vitamin E and tomatoes have loads of vitamin C. A healthy and affordable combination. 

I went to Asda and brought two pack of beef tomatoes. They are currently out of season so they cost more than I was hoping. I also brought just one pack of silken tofu. I already had a bag of pine nuts at home. They are the expensive part, but once you buy some you will find many uses for them and they last for ages. Total basic ingredient cost approximately £6.80 and that will feed two people for lunch or four people for a starter.

Turn on your oven and heat to 200 degrees.

 

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Now the problem i have is that on it’s own, tofu tastes of NOTHING. I figured most people would have garlic, onions and turmeric in the house, so I’m allowing them as ingredients because they are store cupboard staples. (If you don’t have them, they are pretty damn cheap from any local corner shop.)

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First things first; chop the onion and a couple of cloves of garlic and place in a hot pan with oil of your choice. I used sesame seed oil for some extra flavour.

 

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Stir lots and then place about half of the bag of pine nuts into the pan.

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Stir some more and then turn the heat off.

Next job is to prepare the tomatoes. Slice the tops off quite thinly and place to one side. (You’ll need them later.)

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Now slice a deep circle around the center of the tomato and scoop out with a knife or a spoon. (I used a bit of both.)

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Once you have completed this, place on a baking tray upside down to allow any extra fluid to drain away.

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Place any leftover tomato center that isn’t part of the hard core, into the pan with the pine nuts etc and turn the heat back on.

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Cut open the pack of silken tofu and squeeze into the hot pan. Mix well and then add a good sprinkle of turmeric. You can also add any other condiments that you have laying around here. Soy sauce, salt or black pepper would go really well and give it some extra flavour. 

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Mix everything really well. Then turn your beef tomatoes over and fill with the warm tofu mix. Then place the lids you chopped off earlier on top.

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I also sprinkled a bit of olive oil over the top here so they would bake more quickly, but this is optional too.

Place in the oven and bake for 10 minutes. Serve as a starter with some rocket salad or as a lunch on it’s own. Two will most certainly fill you up.

Enjoy! 🙂

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