Name: Almond Crust Tofu, Katsu Curry & Smashed Cucumber Salad
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: FOR THE ALMOND CRUST TOFU; 1 block of extra-firm tofu; 2 tbsp chickpea flour; 1 tbsp water; 1 tsp tamari; 100-200g ground almonds; Olive oil, for baking; FOR THE KATSU CURRY; 1 tbsp olive oil; 1 carrot, peeled and diced; 1 onion, diced; ½ a Granny Smith apple, peeled and diced; 1 garlic clove, crushed; 1 tsp ginger paste; 1 tsp turmeric; 2 tsp mild curry powder; 500ml veg stock; 1 tsp miso paste; 1 tsp tamari; 2 tsp maple syrup; Juice of ½ a lime; Salt; FOR THE SMASHED CUCUMBER SALAD; ½ a cucumber, deseeded, smashed and roughly chopped; 2 spring onions, sliced; 1 tsp sesame seeds; 15g fresh coriander, chopped; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp maple syrup

VMG Recipes