Is that fish steaks on your plate?!
I agree, sure does look like that, but let me assure you its 100% vegan.
After making the broad beans in tamarind sauce, I decided to carry out an experiment with the tamarind concentrate: Baked Tamarind tofu. Despite how it looks, it worked out pretty good. The flavour of the thick tamarind sauce was sharp. You could call it a BBQ sauce I guess, I honestly wouldn't know as I've never had any, or made any in my entire life; and I am a woman of a certain age now. Nope, it was not part of my childhood, teenage or early adulthood days. The tamarind sauce actually reminded us both a little of Brown sauce, just a lot more zing and zang in the mouth. So I’ve reduced the tamarind a touch. Our only complaint with this dish was the tofu itself. Its the brand I use often, but this particular this slab of tofu was actually quite soft, instead of firm. This detracted a little of our enjoyment of the meal.
I served the tamarind tofu with some spiced potatoes and the remaining runner, green (and yellow) beans in my freezer from last year. These were good and a good way to use up frozen beans.
Serves 3 – 4
Ingredients (can be halved)500g firm tofu
2 tablespoon oil
1 medium onion, minced
2 cloves of garlic, crushed and chopped
1 chilli pepper, seeded and chopped
Pinch of salt
1 to 1½ tablespoon tamarind concentrate
1 teaspoon ginger powder
½ teaspoon ground cumin
½ teaspoon ground coriander
Preheat oven to gas mark 6
Slice the tofu into ¼ inch slices, lightly fry in 1 tablespoon of oil and set aside
Saute the onions, garlic and chilli in the remaining oil, and blend with all the other ingredients until smooth.
Arrange the tofu slices on a lightly greased baking dish, pour the sauce over the tofu and bake for 15-25 minutes.
Spiced green beans with new potatoes
Serves 2 - 4 as an accompaniment
Ingredients200g new potatoes, steamed, halved and set aside
2 tablespoons olive oil
1 tablespoon of black mustard seeds
1 generous teaspoon of cumin seeds
1 teaspoon coriander, freshly ground
300g green beans, topped and tailed
Salt to taste
Heat the oil in a wide pan, when hot add mustard seeds and cumin seeds and cook until the cumin is dark and the mustard pops. Add the potatoes and green beans and cook for a few minutes, before adding the water. Cover with a tight fitting lid and cook gently for 10 minutes, or until the beans are tender, but still crunchy.
Uncover and turn up the heat. Stir in the ground coriander and seal to taste and cook rapidly for a few minutes until most of the water evaporates. Idea inspired by Stones Cookbook.