Crispy Tofu and Olive Rice
Ingredients
For the minty yoghurt
- 120g vegan yogurt
- 1 tbsp mint sauce
For the rice
- 2 x 200g pre-made brown rice
- 4 tbsp black olives, roughly chopped
- 1 tbsp dried oregano
- 200g cherry tomatoes, halved
- 75g sultanas
- 1 lemon
- 2 tbsp olive oil
- small handful of mint and parsley, roughly chopped
For the tofu
- 2 tbsp cornflour
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 400g tofu, cut into 2cm cubes
- 2 tsp tomato paste
- 1 tbsp agave nectar
To serve
- 50g pine nuts, toasted
Method
Mix the ingredients for the minty yoghurt together, season and set aside.
Warm the rice pouches according to package instructions and tip into a large bowl. Add the olives, dried oregano, cherry tomatoes, sultanas and lemon zest and juice. Add 2 tbsp of the olive oil, along with most of the mint and parsley, season well and toss together.
Mix the cornflour and smoked paprika together with some salt. Toss the tofu cubes into the flour mix and coat well. Heat the remaining olive oil in a large frying pan over a medium-high heat and add the tofu cubes. Toss until crisp and golden on all sides.
Mix the tomato paste and agave nectar together in a small pan with a tbsp of water. Put over a medium heat and whisk to make a glaze. Tip the crispy tofu into a bowl, then drizzle with the glaze and toss well.
Spoon the rice mix into bowls, drizzle with the minty yoghurt, top with the tofu and scatter with the pine nuts and remaining herbs to serve.
