Look, how beautiful they are! This nature's masterpiece deserved a special recipe...
...millefoglie with tofu cream!
INGREDIENTS:
3 small graffiti eggplants
200 gr firmed tofu
4/5 tbs lemon juice
1 tbs white miso
1 tsp dried oregano
2 tsp capers
140 gr green olives
fresh chives and basil, hymalayan pink salt, extra virgin olive oil as needed, spicy paprika (optional)
PROCEDURE:
Cut tofu into pieces and boil for a couple o minutes, then scrumble it and marinate overnight with lemon juice, miso and oregano.
Slice the eggplants and bake them for 20 minutes at 200°. Chop olives, capers and herbs and set aside. Blend marinated tofu with 1 tbs olive oil, then mix it with other ingredients. Assemble the "millefoglie" as you can see from the picture and serve it with a shred of oil, dried oregano and a pinch of spicy paprika if you wish. Better if you let it rest for a while before eating.
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