Mallorcan Tofu Ragout with Fennel and Orange Salad
Ingredients
For the almond and nut tofu:
2
tb
olive oil
1
ts
smoked paprika powder
0.5
ts
chilli flakes
0.5
ts
fennel seeds
0.5
ts
sea salt
Some
black pepper to taste
For the sobrassada spice:
1
tb
paprika powder (half sweet, half smoked)
0.25
ts
cayenne pepper
0.5
ts
garlic powder
0.5
ts
dried oregano
0.25
ts
sea salt
For the orange and fennel salad:
2
large oranges, thinly sliced
1
small fennel, thinly sliced
50
g
green olives, pitted
0.5
red onion, thinly sliced
2
tb
olive oil
1
tb
white wine vinegar
Some
salt and pepper to taste
1
Handful
a handful of fresh mint leaves
Preparation
1. Slice the tofu into approx. one-centimetre-thick slices. Heat the olive oil in a pan and fry the tofu slices on both sides until golden brown. Remove from the pan.
2. Mix the smoked paprika powder, chilli flakes, fennel seeds, salt and pepper in a small bowl. Toss the fried tofu slices in it until they are evenly coated.
3. Mix all the ingredients for the seasoning in a small bowl. Sprinkle the seasoned tofu mixture with the sobrassada seasoning and leave to rest briefly.
4. Mix the orange slices, fennel, red onion and olives in a large bowl. Pour over the olive oil and white wine vinegar and season with salt and pepper. Fold in the mint leaves.
5. Arrange the almond and nut tofu on plates and serve with the orange and fennel salad.
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