By Vava Berry
Slices of tofu marinated in garlic and rosemary then fried in breadcrumbs and served with a tangy salsa and some nutmeggy green beans Serves four
400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
2 garlic cloves, crushed
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
2 tbsp raisins
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
1 tsp vegetarian Worcestershire sauce
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed 2 tbsp sesame seeds, toasted
3 large egg yolks
freshly grated nutmeg
Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, garlic, lemon zest and juice in a bowl. Season.
Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour. Mix the tomatoes, raisins, drained capers, vinegar, Worcestershire sauce and 1 tbsp olive oil. Season and set aside. Blanch the green beans in boiling water for five minutes, drain and rinse under cold water.
Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready. In one mix the breadcrumbs, pine nuts and sesame seeds; in the other beat the egg yolks. Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in egg yolk then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast.
Keep the first batch warm in the oven while you cook the second. Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.
Photo: YUKI SUGIURA
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