Serves 4
Ingredients
1 tbsp olive oil
For the Cauliflower
1 bulb cauliflower florets
2 1/2 tbsp mix of corn flour and oats meal
Sprinkle of black pepper
1 tsp chilli flakes (optional)
3 tsp ground cumin
1/2 tsp Himalayan salt or as per taste
1 tbsp hot chilli sauce
2 tbsp lemon juice
For the Tofu
1 packet tofu - sliced lengthwise
2 1/2 tbsp mix of corn flour and oats meal
Sprinkle of black pepper
1 tsp chilli flakes (optional)
2 tsp ground cumin
1 tbsp soy sauce
1 tbsp hot chilli sauce
1 tbsp lemon juice
For the dressing
1 tbsp peanut butter
2 tbsp lemon juice
1/4 cup cranberries
1 cup sweet peppers roughly chopped
2 hot green chillies
5 garlic cloves
1/2 tsp Himalayan salt or as per taste
1 1/2 tbsp soy sauce
1/4 cup water
Garnish
Lettuce leaves
red bell pepper sliced
Roasted peanuts
Coriander leaves finely chopped
Method
1. In a large bowl, add the cauliflower with the rest of the ingredients and mix well. Keep aside.
2. In another bowl add tofu with rest of the ingredients and gently mix coating the tofu well with the spices.
3. Heat a non-stick pan on medium flame and add about 1 tbsp olive oil. Spread the oil around the pan.
4. Add tofu and cook for a minute or two tossing half way so that tofu is cooked well on both sides. Take it out on a plate.
5. On the same pan, add cauliflower and drizzle olive oil. Cook the cauliflower on medium flame for 2-3 minutes tossing occasionally. Switch off the gas and keep aside.
6. To make the dressing, add all the ingredients in a smooth maker and blend until smooth paste. Taste and adjust the flavours accordingly.
7. To plate, on a serving plate - take two lettuce leaves, add 2-3 tofu slices in one pocket and 2-3 cauliflower florets in another lettuce pocket. Then add red bell peppers, sprinkle of coriander leaves, roasted peanuts and finally a drizzle of the dressing.
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