Vegan Caponata with Crumbed Tofu Steaks and Spicy Guacamole
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Vegan
Description
A vegan sweet and sour eggplant salad with crumbed tofu steaks and spicy guacamole.
Ingredients
Caponata
2 (450 g) medium aubergines, diced
3 Tbsp (45 ml) Lemon-Flavoured Westfalia 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
Crumbed Tofu
2 (450 g) blocks firm tofu
¼ C (60 ml/31 g) cake flour
¼ C (60 ml/31 g) almond milk
½ C (125 ml/35 g) panko crumbs
salt and pepper
Lemon-Flavoured Westfalia Avocado Oil, for shallow frying
To Serve
1½ tubs (300 g) Westfalia Spicy Guacamole
¼ C (60 ml/40 g) pine nuts, toasted
handful small basil leaves
Instructions
Caponata
Cover the cubed aubergines with salted water and set aside, 15 minutes. Drain, rinse and pat dry.
Heat the Lemon-Flavoured Westfalia Avocado oil in a pot over medium heat. Add the onions, garlic and celery and sauté, 5 minutes.
Add the aubergines and sauté, 10 minutes.
Stir in the canned tomatoes, vinegar, pine nuts, sugar and salt and simmer, 8 minutes.
Stir in the olives and capers and cool.
Crumbed tofu
Pat the tofu dry with some paper towel. Cut each block of tofu in half to create 4 tofu steaks.
Whisk the cake flour and almond milk together. Dip each tofu steak into the flour mixture and then into the panko crumbs to cover.
Heat the oil for shallow frying in a pan over medium heat and fry the steaks off until golden and crisp, 2-3 minutes per side. Drain on kitchen paper.
To Serve
Top each tofu steak with some guacamole and pine nuts. Serve with the caponata and scatter some small 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.
