Barbecue season is at its peak and we like to cook outdoors. Baking outdoors gives a new perspective to glazed tofu, crispy roasted potatoes with parsley and beautifully sweet caramelised cabbage. This is your moment.
INGREDIENTS
Tamari soy sauce
Brown sugar
Mustard seeds
Garlic
Balsamic vinegar
Salt
Pepper
Potatoes
Young cabbage
METHOD
1. Cut diagonal lines in the smoked tofu on both sides with a knife to allow the juices of the marinade to penetrate deeper into the cracks.
2. Prepare a bbq sauce with brown sugar, garlic, tamari sauce, vinegar and season as desired with salt and pepper. Mix well.
3. Lightly boil potatoes, skin side down, in salted water. Take care not to soften them. Also cut the cabbage roots, making sure that the root holds all the leaves together.
4. Coat the tofu first with the tamari sauce and fry it on both sides until nicely browned. Then brush the bbq sauce on one side first, then turn and brush on the other side. This process can be repeated several times to maximise the glaze and the flavour.
5. Roast the potatoes and cabbage slices in parallel, adding fresh parsley for freshness and seasoning if necessary. When the tofu and vegetables have caramelised sufficiently, the ingredients can be placed on a plate.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
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