Lemon and herb tofu steak with warm zucchini, pea and mint salad
14 March 2018
Ingredients
- firm tofu, 500-600 g
- paper towel, 5 sheets
- lemon juice, 1/3 cup
- olive oil, 2 tbsp
- mixed herbs, 1 tbsp (or any herbs)
- minced garlic, 1 tbsp
- dates, 6 (finely chopped)
- nutritional yeast, 1 tbsp (optional)
- olive oil, 1 tbsp (additional)
- zucchini, 2 (sliced)
- peas, 1 cup (frozen)
- baby capers, 1/4 cup
- mint, 1/2 cup (leaves)
- lemon juice, 2 tbsp (additional)
- feta, 200 g (I use Danish)
Instructions
- Cut tofu into four equal square slabs and press between squares of paper towel to soak up excess moisture.
- Mix lemon juice, olive oil, herbs, garlic, dates, salt, pepper and nutritional yeast if using in a large pan. Add tofu slabs and turn to coat. Leave to marinate for 10 minutes if you have time.
- Add large pan with tofu steaks to burner on high heat. Turn steaks every 3–5 minutes. Cook until browned on both sides, about 15 minutes.
- At the same time, heat olive oil in another pan over high heat. Add zucchini and cook for about 10 minutes until softening. Add peas and cook until heated through. Turn off heat and add capers, mint and lemon juice. Season to taste.
- Serve steaks topped with salad and sprinkled with feta. Enjoy!