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Pan-Fried Tofu Steaks with Coriander Cream & Asparagus Spears

Rebecca Weller - Vegan Sparkles
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 1 small packet organic, non-GMO Extra-Firm Tofu, cut in half lengthways and sideways to make 4 'steaks'
  • 1 bunch Coriander leaves and stems washed and coarsley chopped
  • 1/2 cup Water
  • 1/2 cup Raw Macadamia Nuts or pine nuts
  • 3 tsp crushed Ginger
  • 3 tsp crushed Garlic
  • 1 Red Chilli chopped
  • 6 Asparagus spears chopped in half
  • 1 small Broccoli head chopped into small 'trees'
  • 1 Lemon
  • 4 Spring Onions chopped
  • 3 tbsp Tamari or soy sauce
  • 2 tbsp Oil coconut or sesame

Instructions
 

  • The night before (or as early as possible), soak macadamias in a bowl of water in the fridge (you can skip this step if you have a high-powered blender like a Vitamix).
  • Add coriander, drained macadamia nuts, 1tsp ginger, 1tsp garlic, 1/2 cup water, juice from half the lemon, and 2 spring onions to a high-speed blender or food processor and blend on high until smooth and creamy. Season with cracked black pepper and sea salt.
  • Heat oil in a large frypan over medium heat and add 2tsp garlic, 2tsp ginger, red chilli and tamari.
  • Add tofu steaks to the centre of the pan, and broccoli and asparagus around the outside edges of the pan.
  • Sear tofu for a few minutes on one side, whilst turning the greens regularly.
  • Flip the tofu steaks and sear on the other side for a few minutes, whilst again turning the greens regularly.
  • On plates, top tofu steaks with coriander cream and greens. Sprinkle with remaining spring onions, and serve with remaining lemon wedges and turmeric rice.
  • Enjoy! xx