AuthorJen BookerA firm fave in our household. Such a lovely flavour, always impresses! You can use crispy tofu or any form of bought vegan protein for this one.
Add pressed tofu (or other protein) to a bowl with lemon juice, paprika, garlic & tarragon.
Marinate for 30 mins.
Take tofu out of marinade with tongs and toss in cornflour. (omit this step if you are using a meat alternative)
Fry the coated tofu or other protein in a little oil in a non stick pan until crispy/cooked.
Remove when crispy/cooked and drain on paper towel, cover and keep warm.
Melt butter in a large pan, add the remaining marinade and bubble up.
Remove from the heat and stir in the cream, tomatoes, chilli powder and salt to taste.
Serve with rice or noddles garnished with the rocket.
Ingredients
Directions
Add pressed tofu (or other protein) to a bowl with lemon juice, paprika, garlic & tarragon.
Marinate for 30 mins.
Take tofu out of marinade with tongs and toss in cornflour. (omit this step if you are using a meat alternative)
Fry the coated tofu or other protein in a little oil in a non stick pan until crispy/cooked.
Remove when crispy/cooked and drain on paper towel, cover and keep warm.
Melt butter in a large pan, add the remaining marinade and bubble up.
Remove from the heat and stir in the cream, tomatoes, chilli powder and salt to taste.
Serve with rice or noddles garnished with the rocket.
Great dish!
So tasty! Made this with soya cream and wholewheat noodles…and 6 additional cloves of garlic 🙂