Recipe of The Week: Pan-Fried Tofu Steaks With Coriander Cream and Asparagus Spears & Pistachio Creme Brûlée
These spicy tofu steaks, tangy herb dressing and fresh, crunchy greens combined to create a delicious meal – in less than 30 minutes! High five, tofu!
PAN-FRIED TOFU STEAKS WITH CORIANDER CREAM AND ASPARAGUS SPEARS [VEGAN, GLUTEN-FREE]
SERVES
2COOK TIME
15INGREDIENTS
- 1 small packet (organic, non-GMO) extra-firm tofu, cut in half lengthways and sideways to make 4 ‘steaks’
- 1 bunch coriander leaves and stems, washed and coarsley chopped
- ½ cup water
- ½ cup raw macadamia nuts (or pine nuts)
- 3 tsp crushed ginger
- 3 tsp crushed garlic
- 1 red chili, chopped
- 6 asparagus spears, chopped in half
- 1 small broccoli head, chopped into small ‘trees’
- 1 lemon
- 4 spring onions, chopped
- 3 tbsp tamari (or soy sauce)
- 2 tbsp oil (coconut or sesame)
PREPARATION
- The night before (or as early as possible), soak macadamias in a bowl of water in the fridge (you can skip this step if you have a high-powered blender like a Vitamix).
- Add coriander, drained macadamia nuts, 1tsp ginger, 1tsp garlic, ½ cup water, juice from half the lemon, and 2 spring onions to a high-speed blender or food processor and blend on high until smooth and creamy. Season with cracked black pepper and sea salt.
- Heat oil in a large frypan over medium heat and add 2tsp garlic, 2tsp ginger, red chilli and tamari.
- Add tofu steaks to the centre of the pan, and broccoli and asparagus around the outside edges of the pan.
- Sear tofu for a few minutes on one side, whilst turning the greens regularly.
- Flip the tofu steaks and sear on the other side for a few minutes, whilst again turning the greens regularly.
- On plates, top tofu steaks with coriander cream and greens. Sprinkle with remaining spring onions, and serve with remaining lemon wedges and turmeric rice.
- Enjoy!
NOTES
Coriander Cream was inspired by Snacking on Sunshine’s Coconut-Cilantro Dressing
You know those people who look at a dessert menu and no matter what else is on the menu, feel that compulsion to order the Creme Brûlée? I have never been one of those people until I tried this Pistachio Creme Brûlée vegan style custard. Usually a vanilla custard doesn’t seem to be worth it when you compare it to other dessert options. I am here to tell you, this custard is far from plain and well worth skipping out on any other desserts you might make or even buy. Even though there are just a few simple ingredients and steps, the complexity in flavor with its burnt sugar and pistachio vanilla bean custard make this deserving of any table.
PISTACHIO CREME BRÛLÉE - VEGAN STYLE [GLUTEN-FREE]
THIS RECIPE IS :
SERVES
3 small 3″ x 1 1/2″ custardsCOOK TIME
15INGREDIENTS
- Torch or broiler (I used a torch)
Custard:
- 1 cup overnight soaked raw pistachios (or brought to a boil in water and soaked for 30 minutes)
- 1/2 cup coconut milk + up to 2 tbsp when blending
- 1/2 avocado
- 1/2 cup Rapunzel sugar
- 1 tbsp coconut oil
- 1 tsp chia seeds
- 1 tsp vanilla paste
- 1/2 tsp vanilla extract
- pinch salt
Dusting sugar:
- 3 tbsp room temperature coconut or rapunzel sugar (coconut yields a more brown sugar caramel and doesn’t burn as easily)
PREPARATION
- Soak your pistachios overnight, or, bring to a boil in water and let them sit for 30 minutes with the heat off.
- In a high-speed blender, blend all of the custard ingredients.
- Pour into ramekins. I used 3 small 3″ x 1 1/2″ ramekins, but feel free to use a different size.
- Refrigerate until ready to serve.
- Once ready, sprinkle sugar in a thin coat on top and spread with a spoon to create a flat surface.
- Evenly torch the surface. Don’t be afraid to get close! The hotter the flame the better it will bubble, just don’t leave it in one spot too long or it may turn black. You are looking for a dark brown color. I found the best way to achieve this is to torch the surface 3 times with 30 second breaks in between.
- Let the surface set for 5 minutes before eating.
NOTES
If you taste it and want it a little sweeter, use maple syrup a tablespoon at a time.
For the burnt sugar on top: Use rapunzel sugar if you want a crispy crust on top. Use coconut sugar if you want it slightly more chewy like a caramel, but a subtle crispness. I like the 2 sugars blended because the rapunzel sugar burns a little easier than the coconut sugar.
For the burnt sugar on top: Use rapunzel sugar if you want a crispy crust on top. Use coconut sugar if you want it slightly more chewy like a caramel, but a subtle crispness. I like the 2 sugars blended because the rapunzel sugar burns a little easier than the coconut sugar.