Crisp Tofu with White Beans & Gremolata

from 5 ingredients 10 minutes page 190.
serves 2

With the beans and the tofu, this is about as protein-packed as vegetarian (or even vegan) eating gets.

The success of this dish relies on getting the tofu all golden and crispy in the pan, being generous with the salt and pepper. And the flavour explosion of the ‘gremolata’ – an Italian inspired combo of parsley, garlic and lemon zest that is often used to freshen up slow cooked meat dishes.

4 slices tofu, approximately 300g / 12oz total
1 can cannellini or other white beans (400g / 14oz), drained
1/2 bunch flat leaf parsley
1 lemon
1 small clove garlic, finely chopped

1. Chop together parsley, lemon zest and garlic.

2. Heat a few tablespoons olive oil in a frying pan or skillet over a medium high heat.

3. Pat tofu slices dry with paper towel. Cook tofu for about 2 minutes on each side or until golden and very crisp. Season.

4. Divide tofu between 2 warm plates.

5. Add beans to the pan. Stir fry until warm.

6. Toss about half the parsley mixture in with the beans.

7. Place beans on top of tofu. Sprinkle over remaining parsley mixture.

variations for dietary requirements:

carnivores – Replace tofu with flattened chicken breasts or pork fillet. In Tuscany they serve their famous steak, bistecca with a side of warm cannellini beans, so I’m thinking the white beans with gremolata would be great with a steak.

troubleshooting guide:

too dry – Give it an extra squeeze of lemon and possibly a drizzle of extra virgin olive oil.

tofu too bland – Tofu needs lots of seasoning to bring it alive so be generous with the salt. A little more garlic can help the situation.

serving suggestions

Lovely with a classic mixed leaf salad on the side OR with a simple tomato & bread salad.

Would also work well with the green bean salad.

leftover potential:

Great. Best if the tofu is warmed up.