FreeFrom Tofu with tomato and celery
Corn, dairy, egg, gluten, nightshade, nut and wheat free
If you can eat dairy, you could substitute 2 tbsp pesto for 2 tbsp of the oil
when cooking the celery.
6–8 tbsp olive oil
4 sticks celery, finely chopped
4–6 large cloves of garlic, peeled and sliced
2 courgettes (zucchini), wiped and coarsely grated
the leaves from 5 or 6 large sprigs of fresh
thyme or 1 heaped tsp of dried
300g / 11oz plain or marinated tofu, cubed
6 large beef tomatoes, peeled and sliced horizontally
6 handfuls of watercress or young spinach leaves
sea salt, freshly ground black pepper and juice
of 2 lemons
Heat 3 tbsp of the oil in a wide pan and add the celery, garlic, courgettes (zucchini) and thyme. Cook for 5–10 minutes or until the celery is softening. Add the tofu and continue to cook for a few minutes to warm through the tofu.
Lay the leaves out on a dish or individual plates and lay the sliced tomato on top. Spoon the tofu mixture over the tomato then grate over some sea salt and black pepper and drizzle with lemon juice and the remaining oil.
Serve at once.
Serves 6 – per portion
168cals – 6g protein
14g total fat – 2g sat / 9g mono / 2g poly
5g carbohydrate of which 4.5g sugar
2g fibre – 36mg sodium / 0.09g salt
Good Source of: Vitamin B6, C & calcium
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