Tofu marinated in turmeric and cumin with squash noodles and parsley sauce - The Recipe

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Preparation tofu marinade:

1. Mix all the ingredients together and bring to the boil;
2. Reduce the marinade and leave it to cool by half;
3. Add a slice of tofu weighing approx. 100 g and leave to marinade for around 2 hours;
4. Fry the tofu in a non-stick pan with some seed oil.

Preparation squash noodles

1. Peel the squash;
2. Cut the squash lengthways into very thin strips resembling noodles;
3. Marinate the noodles in a little olive oil, salt and pepper;
4. Leave to marinade for around 5 minutes.

N.B. use the top part of the squash without seeds for the noodles. Keep the lower part to make the purée used to decorate the plate.

Preparation parsley sauce

1. Sweat the shallot, celery and mushrooms;
2. Add the vegetable stock and reduce gently;
3. Add the vegan cream and season to taste;
4. Add the fresh parsley;
5. Liquidise the sauce until it turns an attractive green colour.

Plating up:

Compose your dish as you wish, decorating it with squash seeds and some fresh aromatic herbs.


A recipe by Caterina Vosti