Crusted tofu, eggplant puree & saffron vegetables
( SERVES 3 )
Why become a vegan? Well, for a start, cutting out all animal products can mean virtually eliminating the risk of high cholesterol, high blood pressure, heart disease and possibly some types of cancer. And then there is the feel-good factor - your energy shoots up and your weight is likely to drop.
|6 slices||Firm tofu, 1cm thick (about 300g)|
|2 Tbsp||Miso paste|
|6 slices||White bread, dairy free, crusts removed|
|4 Tbsp||Margarine, or other dairy-free table spread|
|2 cloves||Garlic, large, crushed|
- Preheat the oven to 200degC.
- To prepare the eggplant purée, peel the eggplant and dice. Toss with the sugar and oil in a roasting pan. Roast, until caramelised. Purée and season. Place to one side.
- Spread the tofu slices with the miso paste. Cut the bread slices into similar sizes to the tofu. Combine the margarine and garlic. Spread on the bread strips. Sandwich each piece of tofu between 2 strips of bread. Wrap in plastic film and refrigerate for 30 minutes.
- Sweat the leak in 1 tablespoon of olive oil in a saucepan, until softened. Add the wet spinach, saffron and seasonings. Steam, until very tender. Using a blender, coarsely chop.
- Heat the remaining oil and pan-fry the tofu sandwiches until golden on both sides. Cut in half and assemble on serving plates together with the warmed eggplant purée the leek/spinach mixture. Can be served with rounds of potato cooked in a little vegetable stock and margarine