CL710

ORGANIC SILKY TOFU

Miso - Tofu - Curry

Ref. CL710

ORGANIC SILKY TOFU

Miso - Tofu - Curry

Tofu is a food low in fat and rich in vegetable proteins. This tofu is ready to eat out of the box. Award-winning Organic Tofu is made in Japan with just three ingredients: organic soybeans, fresh spring water from Mt Fuji and Nigari, a natural coagulant rich in minerals from seawater. Naturally fragrant , this tofu has a soft, silky and delicate texture while remaining dense, creamy and firm: it has the same good “just made” taste as fresh tofu! Rich in magnesium, this tofu is produced with top quality whole soy beans grown in organic and sustainable agriculture: this soy is also certified non-GMO and no defoamer or bleach is used. With this dietetic and organic tofu, enjoy a healthy and delicious food: taste the difference!

Net weight: 300g Origin : Japan

Ingredients:
Water, soybeans (26%), celifying agent: nigari (magnesium chloride). From organic and sustainable agriculture. Guaranteed GMO-free.

Allergens:
Soy

Conservation:
Store this organic tofu in a cool, dry place. After opening, store in the refrigerator in an airtight container filled with fresh water and consume within 2 days.

Ingredients:
Water, soybeans (26%), celifying agent: nigari (magnesium chloride). From organic and sustainable agriculture. Guaranteed GMO-free.

Allergens:
Soy

Conservation:
Store this organic tofu in a cool, dry place. After opening, store in the refrigerator in an airtight container filled with fresh water and consume within 2 days.

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GAZPACHO SALAD WITH SILKEN TOFU

For 2 people
Preparation time : 30 min.
This is a salad version of a traditional gazpacho cold soup, with all the usual veg - tomatoes, cucumber, pepper, chilli & celery. Salting the tomatoes & cucumber draws out some of their juices that then forms part of the dressing. We've added maftoul, but couscous, quinoa etc will all work well.⠀

Ingredients:
250g cherry tomatoes halved, ½ cucumber, chopped into 2cm angled pieces, 75g maftoul, 1 tsp bouillon powder, 2 garlic cloves, peeled & thinly sliced, 1 stick celery, trimmed & finely sliced, 2 spring onions, trimmed & thinly sliced, 1 red pepper, deseeded & thinly sliced, 25g of sriracha sauce, ¼ tsp dried chilli flakes, 1 avocado, chopped into chunky pieces, 1 lemon, 300g of organic japanese tofu, 20g of basil roughly torn, 50g of watercress⠀⠀⠀.

Method

Mix the tomatoes & cucumber in a large bowl with ¼ tsp of salt. Set aside.
Put the maftoul & bouillon in a medium saucepan. Add twice the volume of boiled water to maftoul. Bring to a low boil & cook for 14-15 mins.
Heat a thin layer of oil in a frying pan. Fry the garlic for 30 secs-1min, until it turns a light golden colour. Take care it doesn’t burn. Scoop onto a plate.
In a small bowl, mix the sriracha with 2 tbsp of olive oil. Season to taste. Add a pinch of chilli flakes if you like.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chop avocado into chunky pieces. Squeeze over a little lemon juice to stop it discolouring (approx. 1 tsp). Drain the tofu. Chop into 1-2cm chunks.
Stir the watercress into the cooked maftoul to wilt it slightly. Add a drizzle of olive oil & season. By now the tomatoes & cucumber should have released a little of their moisture, which makes the base for your salad dressing. Toss in the pepper, celery, spring onion, avocado, tofu, ¾ of the basil & the sriracha dressing.
Pile up 2 serving bowls with the maftoul & tomato salad, sprinkling over the garlic & remaining basil to finish.