This week's meat-free Monday dish is again a smoked tofu one. I couldn't help it - it was so tasty! But I wanted to see how it would go with a different flavour palette.
So. Delia Smith's wonderful Summer Collection cookbook contains this lovely recipe for Fried Halloumi with Lime & Caper Vinaigrette. In The Guardian last weekend, Rosie Sykes created a homage to that dish - Fried Halloumi with Runner Bean Salad. And now I present my homage to the homage:
Fried smoked tofu with broad bean salad
(serves 2 as a light dinner)
1 block smoked tofu
cornflour for dusting
olive oil for frying
3 cups double podded broad beans
3 spring onions, sliced
4tbs lime juice
1 tbs small capers
1 tbs white wine vinegar
1 clove garlic
1 tsp Dijon mustard
small slosh of olive oil
Cut the block of tofu into 4 slices, dust with cornflour and fry in a splash of olive oil on both sides until crispy.
Simmer the broad beans in water until tender, then drain and mix with the other ingredients. Serve the warm bean salad with the crisp tofu.