DEVILLED EGG DRESSING
Make it the day before, ready to spoon over the potatoes on page 127 just before serving.
JERK-STYLE TOFU WITH GREEN VEGGIES AND SPINACH REMOULADE
“Tofu is often chosen last as a plant-based protein because there are so few recipes that take it to its full flavour potential. I've used jerk marinade to bring everything together in a chorus of spicy, sweet, smoky flavour.”
Serves 8
EASY
Preparation: 20 minutes, plus 1 hour's marinating time
Cooking: 35 minutes
limes 4, juiced
ground nutmeg 1 t
whole allspice 1 t
dried thyme 1 t
habanero chillies 2
ginger 1 thumb-sized piece
spring onions 100 g, sliced
onion 1, roughly chopped
brown sugar 120 g
garlic 4 cloves
paprika 1 T
sunflower oil ¾ cup, plus extra for frying
extra firm tofu 700 g, sliced 1 cm thick
For the vegetables:
extra virgin olive oil 4 T
green beans 100 g, trimmed
asparagus 100 g
mangetout 100 g
fresh peas 100 g
edamame beans 100 g
Tenderstem broccoli 100 g
butter beans 1 x 400 g can, drained and rinsed
sea salt and freshly ground black pepper, to taste
lime 1
For the remoulade, blend:
baby spinach 100 g, washed
Woolworths vegan mayonnaise ½ cup 1 T 1, zested and juiced to taste
