Tofu steak with red chicory and blood orange salad

Tofu steak with red chicory and blood orange salad

Lunch / dinner, Main, Spring, Vegetarian -

There is nothing more comforting than a recipe that is full of flavour yet light and easy to make

  • 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)
  1. Fry the tofu steaks in a hot pan with the vegetable oil, until golden brown on each side
  2. 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.
  3. In a bowl layer the chicory, blood orange quarters, cornichon and drizzle with a Maille vinaigrette and top with the roasted hazelnuts.

Use margarine instead of butter and Dijon original mustard instead of honey mustard to turn this into a vegan dish