Michelle's Freefrom Tofu with Tomato and Celery

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free

You could substitute 2 tbsp Freefrom pesto for 2 tbsp of the oil when cooking the celery.Tofu with tomato

Serves 6


  • 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


  1. Heat 3 tbsp of the oil in a wide pan and add the celery, garlic, courgettes and thyme.
  2. Cook for 5–10 minutes or until the celery is softening.
  3. Add the tofu and continue to cook for a few minutes to warm through the tofu.
  4. Lay the leaves out on a dish or individual plates and lay the sliced tomato over the top.
  5. 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.
  6. Serve at once.

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