Today went according to plan 🙂 I started the day with an hour long dog walk in the forest. It rained some of the time so I couldn’t take my camera again which is disappointing because some of the leaves and scenes are wonderful colours which I want to capture. Maybe tomorrow.
For breakfast I made a bowl of porridge with 1/2 a cup of Jumbo oats, almond milk, chia seeds, fresh mango and a banana. It looks like a massive bowlful, which it was, but the mango and banana were adding the extra bulk. I made the same size portion as usual.
Yesterday’s food was essentially all reheated so I was in the mood for cooking today and decided to have another go with that tofu. Inspired by a recipe for Tofu Dippers which I found on the excellent Peas and Thank You, I bring you my own Grilled Tofu Squares and Dipping Sauce. This is a vegan recipe and is delicious.
I took the tofu out of the water it comes in and cut it in to squares, about half a cm thick. I cut as many squares as I thought I would eat.
I made a press to squeeze the water out. Lay a cutting board on the surface and put a clean tea towel on the board (fold the tea towel in half lengthways so you can fold the other half of the the towel over the squares to form the top layer). Lay the tofu squares on the tea towel.
Fold the tea towel over the top and put another board on top. So you now have a sandwich, with, from the bottom up, a chopping board, half a folded over tea towel, tofu, the other half of the tea towel and another board.
Then add a weight. I used a stack of cookery books and left them there while I made the marinade.
Grilled Tofu Squares
- 1/2 tsp garlic puree (I use garlic puree in marinades as it mixes in better then fresh garlic)
- 2 tbsp Lea & Perrins Worcester Sauce
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1/4 tsp dry mustard powder
- 1 tsp lemon juice
- 1 tbsp brown sugar
I put all the ingredients in to a shallow dish and mixed with a small whisk until all the ingredients were well combined.
Add the drained and pressed tofu squares and cover in the marinade. The longer you leave them, the stronger the flavour. You could leave them overnight but I left them for about 2 hours and they were full flavoured enough.
I served these with another recipe from Peas and Thank You; a thick sauce Mama Pea calls Mmmm Sauce. This sauce does have almonds in it but if you have a nut allergy you could easily leave the nuts out and add extra chick peas instead. It was fabulous and I made it while the tofu was marinating.
I can’t decide what to call this sauce so if you have any suggestions, please leave a comment! It could be called “Curried Almond Humous” or “Dipping Sauce” or ?. I can’t decide. Let’s go with Dipping Sauce for now.
- 1/4 cup oil (I used rapeseed)
- 1/4 cup almonds
- 1/3 cup water
- 1/4 cup chickpeas
- 1/4 cup nutritional yeast
- 2 1/2 tbsp lemon juice
- 1 tsp garlic puree
- 1/4 tsp salt
- 3/4 tsp curry powder
- 1/2 tsp dried oregano
Put all ingredients in to a blender and blitz until smooth.
Mine came out runnier than I was expecting so I added some more almonds and chickpeas until I had a thick sauce, the same consistency as humous.
It was absolutely delicious and I could hardly keep the spoon out! It was cheesy and creamy. I could taste the almonds and the curry powder. I served some up for me to have for lunch and put the rest in the fridge. Apparently it lasts 7 – 10 days in the fridge but I can’t believe mine will last that long.
To finish off the tofu squares, turn the grill on to high heat, put the tofu squares on to the grill pan and grill for 6 minutes on each side. They should turn out brown and solid. I served mine with the dipping sauce, cherry tomatoes and coleslaw. I made that coleslaw on Friday and it is still crisp! Probably because I didn’t put much mayonnaise on it.
This was a delicious lunch and I would happily have it all again.
I had some smoked haddock in the fridge which needed to be eaten today. We have a local smokery near us, Weald Smokery, and I popped in last week to get some smoked haddock. Unlike the commercially prepared stuff you find in supermarkets, you can see it is not bright yellow! It is a very pale and creamy yellow with a mild smoked flavour.
I chose to make kedgeree with it. If you have Delia’s complete cookbook then her buttery kedgeree recipe is delicious. However, for a dairy intolerant child and his dieting mother, a meal smothered in butter is not a great choice! My version is simpler and healthier (but Delia’s does taste better).
- Cooked brown rice (1 cup of rice makes enough for 3 people)
- Smoked haddock (about 100 g per person)
- 1 tsp butter
- 1 tsp oil
- 1 onion, chopped finely
- 1 tsp curry powder
- Put the haddock in a saucepan and cover with cold water.
- Bring to the boil, put lid on pan and simmer gently for 8 minutes.
- Drain haddock and when cool enough to handle, remove skin and flake. Set aside.
- Melt butter in saucepan with oil, add onions and fry until they are soft.
- Add curry powder and cook for 1 minute.
- Add haddock and rice and warm through.
I can’t cook rice you cry! Of course you can, it is easy.
Brown Basmati Rice
- Put one cup of rice in to a medium sized saucepan with 2 and a half cups of water.
- Bring to the boil and boil for 10 minutes.
- Turn oven on to 140 °C.
- After 10 minutes boiling, put the lid on the saucepan and put the pan in the oven.
- Leave the pan in the oven for 20 minutes.
- Turn off the oven and leave rice for at least 10 more minutes.
The secret to rice is for it to steam rather than be boiled. However tempting it may be, do not take the lid off or stir the rice as then the steam will escape. Leave it alone until you have completed steps 1 through to 6. Then you may peek at it if you have to. I leave it until I need to use it. This method works every time and cooks the brown rice so it is moist but each grain is separate. PLus no rice sticks to the side of the pan so it is easy to wash up.
I served my kedgeree with some broccoli I cooked with oyster sauce. I chopped up the broccoli florets and stalk quite small. I chop the stalk in to a mixture of batons and circles, just to add some variety.
Using a wide and shallow frying pan, I poured in about 75 ml boiling water and added the broccoli. When it had begun steaming, I added a large dollop of the oyster sauce and stirred it so it coated all the broccoli. I cooked it until it was just soft – about 5 minutes.
Harvey and I both really enjoyed this dinner. He even ate all the broccoli without any prompting.
I can go to bed tonight, pleased with a good days exercise and having eaten some delicious and healthy food.