I’ve heard people say that they dont understand why people eat meat substitutes, why is there something brown on your plate that’s not cooked flesh?…when I see pigs I dont think of sausages and when I see lambs I dont think of lamb chops. To me these vegetarian products can be convenient, healthy, cruelty free protein components than contribute to quick and tasty meals
I disovered this delicious tofu in the Wholefoods Market (where meat is unfortunately sold) and made this quick delcious dish
Ingredients for 2
a (225g) can of Marigold Braised Tofu
100g (3 and a 1/2 ounces) of savoy cabbage (roughly shredded with the toughest parts of the stems removed)
a tablespoon of sesame seeds
260g (9 ounces) of wholemeal spaghetti or a wheat free alternative such as rice noodles
an inch (2 and a 1/2 cm) of ginger, finely chopped
a glove of garlic, finely chopped
a teaspoon of dried chilli flakes
a dash of soy sauce
a drizzle of sesame oil
vegetable oil
salt and black pepper
fresh flat leaf parsley to serve (optional)
Method
Put a pan of salted water on to boil for the pasta
On a low heat gently toast the tablespoon of sesame seeds in a large pan, watch carefully so they dont burn and when they are lightly browned scrape them out of the pan into a bowl
Add the spaghetti to the boiling water and cook for 9 minutes or until al dente
In the meantime splash some oil into the hot pan in which the sesame seeds were cooked and throw in the shredded greens
Gently heat the Marigold Braised Tofu in another small pan
Add the ginger to the greens and stir
Add the garlic and stir
Add the teaspoon of dries chillies and sitr
Season with salt and pepper and add a dash of soy sauce
Add 2 tablespoons of the pasta cooking liquid to the greens and stir
When the spaghetti is ready drain and stir into the greens, serve topped with the heated braised tofu, sprinkled with the sesame seeds and more soy sauce if required. Scatter with fresh flat leaf parsley (optional)