Grilled Tofu Steaks with Caponata and Spicy Guacamole
A vegan sweet and sour eggplant salad with grilled tofu steaks and spicy guacamole.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 35 mins
2 Tbsp (30 ml) Westfalia Lemon Flavoured Avocado Oil
1 (160 g) medium onion, diced
2 (4 g) cloves garlic, finely chopped
1 C (100 g) celery, chopped
1 (400 g) tin chopped tomatoes
¼ C (60 ml) red wine vinegar
2 Tbsp (30 ml) pine nuts
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
100 g pimento olives, drained
2 Tbsp (30 ml) caper berries
1 Tbsp (15 ml) Westfalia Lemon Flavoured Avocado Oil
1 Tbsp (15 ml) Westfalia Garlic Flavoured Avocado Oil
ground black pepper
¼ C (60 ml / 40 g) pine nuts, toasted
handful small basil leaves
Cover the diced aubergines with salted water and set aside for 15 minutes. Drain, rinse and pat dry.
Heat the two tablespoons of avocado oil in a saucepan over medium heat. Add the onions, garlic and celery and sauté for 5 minutes.
Add the aubergines and sauté for 10 minutes.
Stir in the tinned tomatoes, vinegar, pine nuts, sugar and salt and simmer for 8 minutes.
Stir in the olives and capers and allow to cool.
Pat the tofu dry with some paper towel. Cut each block of tofu in half to create 4 tofu steaks. Brush evenly with a mixture of lemon and garlic flavoured oils and season with the salt and pepper. Reserve any remaining oil for basting.
Heat a griddle pan until smoking hot.
Grill the tofu steaks in the hot pan until lightly charred, around 2-3 minutes per side. Baste with the reserved avocado oil mix during cooking if needed.
Slice each tofu steak into two triangular halves, top each steak with dollops of Westfalia Spicy Guacamole and garnish with pine nuts. Serve with the caponata and scatter micro basil leaves on top.
TIP: Caponata can be served cool or at room temperature. It also makes for an excellent relish-like topping on vegan hotdogs or burgers.