Sticky Griddled Tofu with Edamame Salad and Fluffy Flatbreads with Beetroot Dip and Coconut Chutney

13 June 2024
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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:

  1. In a bowl, mix Chinese 5 spice, soy sauce, sriracha, and Hoisin sauce.
  2. Marinate tofu slices in the mixture for at least 10 minutes.
  3. 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:

  1. In a large bowl, combine defrosted the edamame beans, grated carrots, and sliced spring onions.
  2. In a separate small bowl, mix together rice vinegar, tamari/soy sauce, maple syrup, sriracha, and toasted sesame oil to make the dressing.
  3. Pour the dressing over the salad and toss until well coated.

Beetroot Borani:

  1. In a food processor, combine cooked beetroots, garlic, extra virgin olive oil, vegan Greekstyle yogurt, red wine vinegar, sea salt, and chili flakes.
  2. Blend until smooth and creamy.

Flatbreads:

  1. In a bowl, mix self-raising flour, plant-based natural yogurt, and sea salt until it forms a dough.
  2. Knead the dough on a floured surface for a few minutes until smooth.
  3. Divide the dough into 2 portions and roll out each portion into a flatbread.
  4. 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:

  1. Dry roast the desiccated coconut in your pan until lightly golden.
  2. 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.
  3. 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.
  4. 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!