Max La Manna Vegan Crispy Tofu & Olive Rice Recipe
Max La Manna's easy vegan recipe for crispy tofu in a sweet tomato glaze is served with olives, herbs, brown rice and fresh minty yoghurt.
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Cooking tools:
- Skillet
- Mixing bowl
- Pan
- Whisk
- Spoon
- Measuring spoon
- Tofu press
- Cutting board
- Chef's knife
- Stove
- Serving bowl
- Microplane
- Citrus press
- Kitchen towel
Ingredients
- 120g vegan yogurt
- 1 tbsp mint sauce
- 2 x 200g pouch brown rice
- 4 tbsp black olives, roughly chopped
- 1 tbsp dried oregano
- 200g cherry tomatoes, halved
- 75g sultanas
- 1 lemon
- 2 tbsp olive oil
- Small handful of mint and parsley, roughly chopped
- 2 tbsp cornflour
- 1 tsp smoked paprika
- 1 pack tofu, cut into 2cm cubes
- ½ tbsp tomato paste
- 1 tbsp agave nectar
- 50g pine nuts, toasted
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