A punchy vegan salad from Celia Brooks
For the tofu:
250g fresh, firm tofu, drained, patted dry and cut into 1cm cubes
1 tbsp light soy sauce or tamari
1 tbsp extra virgin olive oil
1 tbsp cornflour
For the tabbouleh:
300g cauliflower florets
2 unwaxed lemons
2 tbsp extra virgin olive oil
1 handful of parsley, leaves and stalks separated
1 handful of mint, leaves and stalks separated
1 baby cucumber (or half a regular cucumber), roughly chopped
12 cherry tomatoes, halved
4 spring onions, sliced
Heat the oven to 200C. Line a baking tray with non-stick foil or baking paper.
Place the tofu in a bowl and add the soy sauce. Gently toss with a spoon to coat. Repeat with the oil, then the cornflour. Spread the tofu out onto the baking tray and bake for 20-25 mins until golden and crisp, then leave to cool.
Meanwhile, make the tabbouleh. Place the cauliflower in a food processor and whizz at high speed until reduced to tiny granules. Scrape out into a medium bowl.
Add the zest of both the lemons, being careful not to go down as far as the pith. Add 2 tsp lemon juice to the bowl along with the oil and a generous amount of seasoning. Stir well and set aside.
Finely slice the parsley and mint stalks and add to the cauliflower, along with the leaves, roughly chopped, and the remaining vegetables. Mix well and check for seasoning. Finally, stir through the roasted tofu and eat right away.
Recipe: Celia Brooks