Tofu with Miso and Tahini Sauce

tofu with miso and tahini sauce

Despite plenty of delicious tofu recipes all over the internet, people still keep telling me that tofu tastes of nothing and that they can’t understand how people “can eat that stuff”. So I’ve decided to add a recipe that I hope will win over all those tofu sceptics out there. The secret here, as is so often the case with tofu, is in the sauce. You have to make the whole recipe here because it’s the sauce that gives the crunchy tofu a savoury touch and plenty of flavour.

I hope this recipe wins you over and you decide to give tofu a(nother) try!

Tofu with Miso and Tahini Sauce

Preparation Time: 10 minutes                     Servings: 2 people                              Cooking Time:        10 minutes                                                                                                      Total:                         20 minutos

250g tofu (can be plain or smoked)

4tbsp cornflour

salt

extra virgin olive oil (aprox 2tbsp)

2 tbsp miso

1 heaped tbsp tahini

2tbsp water

1. Put the cornflour on a plate and add a pinch of salt. Mix it into the corn flour.

2. Cut the tofu into batons.

3. Heat the oil in a frying pan.

4. Pass the tofu batons through the cornflour and add to the saucepan.

5. Brown the tofu batons on all sides, being careful that they don’t burn.

6. While you are cooking the tofu mix the miso, tahini and water together in a bowl to form a smooth paste.

7. Remove the tofu batons from the saucepan and drain on kitchen paper.

8. Serve with the sauce on the side.

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Posted in First courses, Sauces, soy free, vegan | Tagged , , , , , , , , | 2 Comments

Vegetalia, Vegetarian Restaurant, Fuengirola, Malaga

 

vegetalia

Vegtalia, C/ Santa Isabel 8 (Los Boliches), 29640 Fuengirola, Malaga.

I’ve been meaning to write a post about this amazing vegetarian restaurant for ages and never seemed to get around to it! Whenever I’m in Fuengirola I make the effort to eat there because the food is so varied and delicious.

Vegetalia is an ovo-lacto vegetarian restaurant with options available for vegans and celiacs as well. At lunch time they offer an eat as much as you want buffet and in the evenings they have an a-la-carte menu. I must confess I’ve only been there for lunch as I’m not ususally in Fuengirola at the right time for dinner so I’ve only eaten the buffet. It costs 8.75€ per person. Drinks and dessert are separate. The buffet consists of a large selection of salads, all of which are made freshly made and four hot dishes, bread, butter and condiments. You can fill your plate with as much as you like and go back to the buffet as many times as you wish. The dishes change daily so you can go back regularly without repeating the same food.

The drinks menu is also large including not only the typical wines, beers and soft drinks but also freshly made juices and herbal teas.

I have taken non-vegetarian friends there and they were very impressed with the food.

Here’s a little look at what was on offer the other day when we went;

Selection of salads

Selection of salads

Selection of hot dishes.

Selection of hot dishes.

And if you require further information you can contact them.

website: http://restaurantevegetalia.com/

Tel: 952 58 60 31

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Leek and Potato Soup

Leek and potato soup

Happy New Year everyone!

Hope you all had a good evening last night saying goodbye to 2014 and welcoming 2015 in! We had friends round and this was the starter I made. So I thought I’d share it with you all.

Despite the fact that there aren’t many soups on this blog we are actually great soup fans especially when the weather’s cold. In winter it’s definitely our go to dinner because it warms us up and is quick and filling to make. Soups also freeze so well that you can make them up in big batches and have them on hand at all times.

This is a leek and potato soup but it is slightly different from the traditional French soup Vichyssoise firstly because Vichyssoise is traditionally served cold and that’s definitely not what we wanted on a cold night like last night! But also because we added some unusual ingredients like celery.

So hope you enjoy my version of leek and potato soup as much as we did and wishing you all a fantastic New Year!

Leek and Potato Soup

Preparation Time: 10 minutes                     Servings: 6 bowls of soup                              Cooking Time:        30 minutes                                                                                                       Total:                         40 minutos

1 onion

2 sticks celery

4 leeks (white part only)

2 small turnips

2 small potatoes

water

1 vegetable stock cube

1 cup almond milk

salt

nutmeg

1 tbsp extra virgin olive oil

1. First prepare all the vegetables. Peel and dice the onion, chop the leeks and celery into rounds, peel and dice the turnips and potatoes.

2. In a large saucepan, saute all the vegetables in the oil with a pinch of salt except the potatoes, until starting to soften.

3. Add the potatoes and the water. You should just cover the vegetables. Add the stock cube.

4. Bring to the boil then lower the heat and let simmer for 20 minutes.

5. Remove from the heat, add the cup of almond milk and blend with a hand blender until completely smooth.

6. Taste to see if you need to add more salt.

7. Return to the heat and gently warm through.

8. Serve in bowls topped with a little grated nutmeg.

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Posted in First courses | Tagged , , , , , , , , , | 2 Comments