Chocolate Chip Biscuits
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Serves: 2
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Time: 5 Mins
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Method
I used Double Pressed Tofu which is essentially Pressing the liquid out of tofu then freezing it over night and then defrosting and pressing out all remaining liquid to change the texture to resemble nuggets. I then marinated the Tofu in a Chilli and Miso Sauce (so that all pressed out water is replaced with this flavourful sauce) for 1 hour and then pan fried with a sprinkle of sesame seeds. Pan Fry in a glug of Oil (Sesame or your favourite) for 5 minutes till brown. Sprinkle with 1 TBSP White Sesame Seeds in Pan before serving. Plate as Salad Leaves, then Salad that’s tossed in half dressing, then Tofu and then a generous drizzle of remaining dressing and sprinkle with Hemp Seeds for added Omega 3s! 💖 #VeganDeeEats |
Ingredients
Salad: 4 Cherry Tomatoes (Quatered) 1/2 Sliced Red Onion 1/2 Cucumber (Diced) 1 Avocado 1 TBSP Chopped Parsley and a huge bowl of Mixed Salad Leaves Dressing 1 TBSP Tahini 1 TSP Wholegrain Mustard 1 TSP Maple Syrup 1 TSP Lemon Juice 2 TBSP Water Salt & Pepper to Taste Tofu 200g Tofu (Double Press as per my earlier note for nugget texture) Marinade 1 TBSP White Miso 1 TBSP Gouchujang Paste 1 TSP Grated Ginger 1 Garlic Clove (Crushed) 1 TBSP Rice Wine Vinegar 1 TBSP Maple Syrup 1 TBSP Tamari (sub soy sauce if needed) 1 TBSP Lime Juice (sub lemon if needed) 1 TBSP Sesame Oil |
RECIPES
SWEET
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SAVOURY
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SIDES
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