As far as we're concerned, recipes are meant to be shared. Especially ones that make the all too impossible mid-week question of what to cook for dinner a little more bearable. In this recipe crafted by chef Reece Hignell (you may remember him from MasterChef season 10 and 12), he poses an answer to that dreaded question. His riff on tofu is bright, vegan, dairy-free and did we mention quick to muster up? A welcome departure from last night's leftovers and a random assemblage of whatever you have in the fridge.
Prep time: 20 minutes
Cooking time: 15 minutes
Dairy Free & Vegan
- 300g firm tofu patted dry with paper towels and finely torn into 1-2cm chunks
- 2 medium (90g) golden shallots, finely sliced
- 1 large (5g) clove garlic, finely sliced
- 2 tablespoons (20g) extra virgin olive oil
- 4 thick slices (200g) sourdough bread, toasted
- 2 teaspoons (10g) vegan butter
- Fresh herbs, to serve
- ¾ cup (60g) cup walnuts
- 1 bunch (70g of leaves) basil, leaves picked
- 2 tablespoons (25g) freshly squeezed lemon juice
- ½cup (100g) extra virgin olive oil
- tablespoon (10g) Melrose Essential Greens
- 1 teaspoon (4g)flaky sea salt
- Pinch freshly ground black pepper
To make the Green Pesto: place a medium frying pan over medium-high heat. Add in the walnuts and cook, tossing for 5 minutes until lightly golden all over. Place into a food processor with the remaining ingredients. Blitz until you form a chunky green pesto.
Place the frying pan back over medium-high heat with the olive oil and torn tofu, golden shallots and garlic. Cook for 4-5 minutes, leaving the tofu and shallots tocrisp up on the bottom of the pan before tossing, continue until the tofu and shallots are golden brown and crisp all over.
Remove from the heat and add in ⅓ cup (90g) of the Green Pesto and stir through until well coated.
Divide the sourdough toast between two serving plates, butter the toast and then top with the Pesto Scrambled Tofu, fresh herbs and a good pinch of sea salt flakes and pepper.