Tofu steak with red chicory and blood orange salad
There is nothing more comforting than a recipe that is full of flavour yet light and easy to make
Ingredients
- 2 x 125 g tofu slabs
- 1 tablespoon Vegetable oil
- 2 tablespoons butter
- 3 Crushed garlic cloves
- 1 sprig of fresh thyme
- 2 cups of red chicory leaves
- 1 blood orange, peeled and cut into quarters
- 2 tablespoons Maille Dijon honey mustard for the classic version or Maille Rosemary honey mustard for the gourmet option
- ½ a cup of toasted hazelnuts
- ½ a cup of Maille Cornichon
- Maille Vinaigrette (link to vinaigrette)
Preparation
- Fry the tofu steaks in a hot pan with the vegetable oil, until golden brown on each side
- Add the butter, garlic and thyme once the butter has melted add the mustard and use a spoon to coat the tofu steaks with the sauce formed from the ingredients in the pan, after a few coatings, serve on a plate.
- In a bowl layer the chicory, blood orange quarters, cornichon and drizzle with a Maille vinaigrette and top with the roasted hazelnuts.
Tips:
Use margarine instead of butter and Dijon original mustard instead of honey mustard to turn this into a vegan dish