National Vegetarian Week 21-27 May

Is there a week that goes by when we don't have a National Something-or-other? At least with the National Vegetarian Week you'll probably have a tum full of delicious food. This year's sponsors are Cauldron Foods (makers of scrummy veggie sasauges and pates amongst other products) and they've sent us some inspired recipes for you!

Continue reading to see how to make this Griddled Marinated Tofu and Portabello Mushroom Stack.

GRIDDLED MARINATED TOFU & PORTABELLO MUSHROOM STACK

Serves 4 as light main dish

Preparation time: 25mins Total cost: £5.25
Cooking time: 15mins Approx cost per portion: £1.32
Fat content: 3.2g per 100g, 8.1g per portion.

Kcals: 97 per 100g, 242 per portion.

Ingredients:
1 pack (250g) Cauldron Natural Organic Tofu*

For the marinade:

3 tbsp shoyu (soya) sauce
1 tbsp vegetable oil
3 tsp finely grated fresh ginger
4 tsp fino sherry
1½ tbsp rosemary leaves, finely chopped
1½ tbsp dark muscovado sugar
¼ - ½ tsp smoky Tabasco sauce (optional)

4 large flat mushrooms eg: portabello

2 English muffins, split and toasted

2 beef tomatoes, sliced

50g rocket, washed

Method:

1. Drain tofu. Wrap securely, like a parcel, in several layers of kitchen paper and place on a board. Press gently to extract as much liquid as possible without crumbling the tofu. Repeat this process until there is only a little moisture coming through the paper. Carefully cut the tofu in half horizontally and then again diagonally making 4 triangles and lay on plate.

2. Mix marinade ingredients together. Spoon a little of this thick marinade over each side of tofu triangles. Cover tofu, chill for 30 minutes.

3. Wipe mushrooms, cut stalks down to the gills. Put on plate, coat with marinade on both sides.

4. Brush non-stick griddle or frying pan lightly with oil. Griddle or fry the tofu at high heat for about 2–3 minutes on each side until firmed up slightly and a golden /charred colour. Remove from pan and keep warm. Cook mushrooms at high heat in the same way as the tofu until just cooked.

5. Serve immediately on 4 plates – each stacked as follows: toasted muffin, mushroom, tomato slice, rocket and finish with a tofu triangle on top.

Cooks tips: *for a firmer texture, store tofu in the freezer, and then defrost before using. The tofu will have a firmer ‘chewier’ texture, and will be slightly spongy looking – good for carrying marinade.

Reheat the tofu on the BBQ for extra flavour. The mushrooms can be cooked (not reheated) over the BBQ too.

Recipe courtesy of Cauldron Foods.

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