Sticky Griddled Tofu with Edamame Salad and Fluffy Flatbreads with Beetroot Dip and Coconut Chutney
This is a plant-based summer feast you’ll want to make time and time again. Featuring a heap of flavours for maximum indulgence, and plenty of goodness from the plant variety, it’s a guilt-free recipe that’s fun to create and wonderful to share. Lay out all your delicious plates for everyone to delve in and enjoy. Fill your fluffy flatbreads with a little of everything for a flavour sensation.
This wonderful recipe is by plant-based chef and 6x cookbook writer Niki Webster @rebelrecipes
Ingredients:
Sticky Griddled Tofu:
- 1 pack firm tofu, sliced
- 2 tsp Chinese 5 spice
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 4 tbsp Hoisin sauce
Edamame Salad:
- 300g edamame beans, defrosted
- 2 carrots, grated
- 3 spring onions, sliced
Dressing:
- 2 tbsp rice vinegar
- 2 tbsp tamari/soy sauce
- 1 tbsp maple syrup
- 1 tbsp sriracha
- 3 tbsp toasted sesame oil
Beetroot Borani:
- 300g cooked beetroots, drained
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 3 tbsp vegan Greekstyle yogurt
- 1 tbsp red wine vinegar
- 1 tsp sea salt
- Chilli flakes, to taste
Flatbreads:
- 200g selfraising flour
- 150g plantbased natural yogurt
- Big pinch sea salt
Coconut Chutney:
- 50g unsweetened desiccated coconut
- 12 tsp grated ginger
- 1/2 small green chilli, deseeded
- 1/2 tsp sea salt flakes
- Juice of 1/2 lime
- 2 tsp rapeseed or flaxseed oil
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 6 dried curry leaves
Method:
Sticky Griddled Tofu:
- In a bowl, mix Chinese 5 spice, soy sauce, sriracha, and Hoisin sauce.
- Marinate tofu slices in the mixture for at least 10 minutes.
- Heat your griddle pan over medium-high heat and grill the tofu slices until charred and sticky, about 3-4 minutes per side.
Edamame Salad:
- In a large bowl, combine defrosted the edamame beans, grated carrots, and sliced spring onions.
- In a separate small bowl, mix together rice vinegar, tamari/soy sauce, maple syrup, sriracha, and toasted sesame oil to make the dressing.
- Pour the dressing over the salad and toss until well coated.
Beetroot Borani:
- In a food processor, combine cooked beetroots, garlic, extra virgin olive oil, vegan Greekstyle yogurt, red wine vinegar, sea salt, and chili flakes.
- Blend until smooth and creamy.
Flatbreads:
- In a bowl, mix self-raising flour, plant-based natural yogurt, and sea salt until it forms a dough.
- Knead the dough on a floured surface for a few minutes until smooth.
- Divide the dough into 2 portions and roll out each portion into a flatbread.
- Heat the griddle pan over medium heat and cook the flatbreads for 1-2 minutes on each side until fluffy and cooked through.
Coconut Chutney:
- Dry roast the desiccated coconut in your pan until lightly golden.
- In a mini chopper or spice grinder, blend the roasted coconut, grated ginger, deseeded green chilli, sea salt flakes, and lime juice until smooth, adding water if needed.
- In a small frying pan, heat rapeseed or flaxseed oil. Add black mustard seeds and fry until they start to pop. Then add cumin seeds and dried curry leaves, sauté for a few seconds.
- Pour the tempered spices and oil into the chutney and mix well.
Enjoy your delicious meal with the sticky griddled tofu, edamame salad, fluffy flatbreads, beetroot dip, and coconut chutney!
