Whipped tofu, beetroot, aged balsamic and flatbread.
Ingredients
70g Whipped tofu
60g Braised beetroot (golden, candy and red)
10g shaved and diced candy beetroot
5g olive oil
2g Aged balsamic
1g red vein sorrel
1/2 Flat bread portion
MOP
- Dress the flat bread with olive oil and pan fry on the flat top, finish with maldon sea salt
- To plate, start by spreading the whipped tofu on the bottom of the bowl, top with the braised beetroot, the shaved candy beetroot and some red vein sorrel.
- Cut the flat bread into 4 pieces and serve on a side plate
Whipped tofu.
Ingredients
400g Tofu (drained wight 2 blocks equals 400g ensure to drain all the liquid from the tofu)
800g Vegetable oil
200ml Soy milk
15g Dijon mustard
MOP
- In vitamix or thermocoupe blend the tofu, dijon and soy milk together until completely smooth
- Once smooth, slowly start to add the vegetable oil as you would for the mayo
- you my need to add a dash of soy milk to prevent it from getting to thick
- We are looking for a thick consistency.
Brasied beetroot.
Ingredients
500g Each beetroot
3g Sea salt
MOP
- Wrap the indervidal beetroots into foil and season with salt.
- Add them all to the oven for 50 minutes (depending on the size) and cook until you can stick a knife into the beetroot.
- Remove from the oven and cool, once cooled slightly Peel the beetroot and dice into 1cm cubes.
- Store until needed.
Allergies Gluten, soya, mustard, sulphites