Tofu Wedding Breakfast

Tofu Wedding Breakfast

Ingredients:

• 1/2 medium cauliflower, lightly steamed

• 1 cup of canned, sliced, water chestnuts

• 2 cups finely sliced firm tofu

• 2 cups unsalted cashews

• 2 large, brown onions, peeled & finely chopped

• 2 cups prepared, vegan mayonnaise

• 1 cup red wine

• 1/2 cup water

• 4 tablespoon coconut cream

• 1 tablespoon olive oil

• 2 tablespoons curry powder

• salt and ground black pepper to taste

• 4 Bay leaves

• apricot jam (no lumps)

• 2 dessert spoons lemon juice

• 2 fine slices of lemon

• 1 dessert spoon tomato puree

Method:

1. Cook onions in oil till transparent;

2. Add curry powder and fry gently 30 seconds;

3. Add water, wine, juice, puree, lemon slices, bay leaves and jam, stir well, lid and simmer on very low heat for 10 minutes;

4. Remove from heat, remove Bay leaves and push ingredients through a sieve;

5. When cold, add this mix to the mayonnaise till it reaches desired flavour;

6. Add coconut cream, cover and set aside;

7. Separate cauliflower into florets, drain the liquid off chestnuts, toss chestnuts and cauliflower together;

8. To this gently add tofu and nuts, fold in sauce being careful not to pulverise the solids;

9. Serve cold with rice salad garnished with baby rocket leaves and nasturtium flowers.

Link to Rice Salad click