SMOKED TOFU ON BED OF CABBAGE

I simply love going to someone’s home for dinner. The table set, the smell and the warmth from the kitchen and a big hug. It is perhaps the greatest of gifts, to share of one’s company and food.
 
This wonderful plate was served to us by our friends. I have replicated it several times.
 
For some hosts, cooking vegan food can pose a challenge. I want to say it loudly, “ we vegans are most appreciative of all the effort made to accommodate us”. I am often humbled by the cooking of people who thought it to be difficult yet created the most delicious vegan food.
 
The dish consists of:

• A bed of coleslaw
• Fried smoked marinated tofu
• Tahini dressing
• Roast potatoes

  
Makes enough for 4 or 5 people
 
INGREDIENTS
 
Coleslaw

• ¼ of a cabbage, finely chopped
• 2 carrots, peeled and grated
• ¼ of a small sweet/red onion, finely sliced
• A few tablespoons of olive oil and cider or white wine vinegar
• A pinch of salt & a grind of black pepper

 
Smoked Tofu

• 2 packs of smoked tofu 200g
• Marinade - 2 tbsp tamari ( soya sauce ), 3 tbsp of water, 3 tbsp of maple syrup or agave syrup, 3 tbsp olive oil, 3 tbsp wine or cider vinegar and 1 tbsp minced fresh ginger.

 
Tahini Dressing

• ½ cup of tahini
• 1/3  cup lemon juice
• 2 garlic cloves minced
• 1 tbsp maple syrup or agave syrup
• Pinch of salt
• ¼ cup of water

 
Roast potatoes

• 6 medium potatoes cubed
• Pot to steam / boil the potatoes
• A little olive oil to coat the potatoes
• A nice pinch or two of salt
• A little chopped fresh parsley to garnish 

  
METHOD 

1. Cut the smoked tofu into 5mm thick slices. Allow them to marinade for 30 minutes to an hour.
2. Wash the potatoes, ( I leave the skins on) cube and cook or steam for 5 minutes.
3. Drain the pot, drizzle a few tbsp of olive oil over them, replace the lid and shake well to soften the outside of the potatoes.
4. Spread potatoes onto a baking tray and insert into a hot oven at 200C until they are nice and crisp – 20 minutes to a half hour should do it.
5. While the potatoes are in the oven make the coleslaw then set aside.
6. Coleslaw - mix the cabbage, carrot and onion together and add 2 tbsp of olive oil and 2 tbsps of vinegar, a pinch of salt and a little black pepper. Mix well and taste to adjust the dressing.
7. Make the tahini dressing and set aside.
8. Fry the tofu slices on both sides until lightly browned.
9. Once the roast potatoes are ready, remove from the oven and sprinkle a little sea salt over them.
10. Time to assemble the plate and serve.  ake a bed of coleslaw, add 2 slices of tofu and a good drizzle of the tahini dressing. Add 3 or 4 roast potatoes and garnish with some chopped fresh parsley.

Jacques
 
Bon appétit !  
@HungrySoulVegan - Changing the Culture

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