Prep time: 25 mins
Cooking time: 15 mins
Serving: 2 people
*Modify for Low Fodmap:
- Replace silken tofu for firm tofu
- Omit plum wine vinegar
You will need
- 325g block of Silken Tofu
- 2 med zucchinis - sliced into 2 cm rounds on an angle
- 90ml grape seed oil
- 1/2 tsp. dried oregano
- Celtic sea salt
- Freshly ground black pepper
- 3 tbsp gluten free flour (quinoa, potato or rice flour)
- 3 leaves of silver beet - stalks removed, very finely sliced
- 185g Sirena Tuna
- 1 tbsp of Spiral Miriin
- 2 tsp of Umeboshi plum wine vinegar
- 2 tsp sesame seeds - 1 white, 1 black
- 30ml extra virgin olive oil
- 2 tbsp walnuts - toasted
- 2 tbsp almonds - toasted
- 1 tbsp Tamari
- 1 tbsp Maple Syrup
Wrap the tofu block in a strip of muslin, clean chux or paper towel. Place tofu gently between 2 plates and press the excess liquid out. Leave for 20 minutes to 2 hours. Preheat the barbecue on high or oven on 200C.
Place the zucchini, 40ml grape seed oil, salt and oregano in a bowl and toss to coat. Spread them on a baking tray and place in the oven or hot barbecue (with the lid down) for 10-15 minutes or until browned. No need to turn them. Remove from the heat. While the zucchini is cooking, add the flour to a shallow bowl or plate. Cut the block of pressed tofu in half and coat all four sides of each piece in flour, shaking off the excess.
Heat 50ml grapeseed oil in a frypan on med heat. Gently place the tofu in the hot pan and fry until golden on all sides, this should take about 2 minutes each side. Drain on paper towel if needed. Add the finely chopped silver beet to a large bowl, season with salt and pepper and add the tuna to the bowl. Add the mirin, umeboshi plum vinegar, white sesame seeds and extra virgin olive oil. Lightly crush half the almonds and walnuts and add to the silverbeet, keep the other half whole for garnish. Toss all the ingredients in the silverbeet bowl together.
To make the dressing, mix the tamari and maple syrup together in a small bowl. To plate - place the tofu and zucchini on 2 individual serving plates. Then top with a mound of silverbeet and tuna. Scatter over the whole nuts, pour over the dressing and finish with a sprinkle of black sesame seeds.