Servings:
4
Prep time:
25
Cooking time:
30
INGREDIENTS
- For the chutney:
- - 2 pears
- - chives
- - 1 teaspoon grated lemon peel
- - Chilli oil
- For the tofu:
- - 4 slices of tofu
- - 50 g of flax seed
- - Soy sauce
- - Extra virgin olive oil
- For the mayonnaise:
- - 100 ml of soy, milk
- - 130 ml of corn oil
- - 30 ml of olive oil extra virgin
- - 1.50 tablespoons lemon juice
- - 1 teaspoon chopped parsley
- - Salt
INSTRUCTIONS
- Brush the slices of tofu in oil and then put them to brown for a few minutes in an already hot heavy-bottomed frying pan until they crisp on both sides. Remove them from the heat and the stain teh slices with a few drops of soy sauce, then roll them in flaxseed and keep aside.
- Peel and cut the pears reducing them in little cubes, then toss in the pan till they are completely done. Then chop them with a knife and mix them in a bowl with chopped chives, lemon zest, salt and a few drops of hot oil. Let flavor.
- Pour the soy milk into the glass of the blender, add the lemon juice, sprinkle with salt and parsley. Blend all the ingredients until you have a colored and fragrant milk. Mix the corn oil with olive oil and then add them slowly to the soy milk, continuing to blend up to obtain a soft and stable mayonnaise.
- Heat the slices of tofu in the oven at 180 ° C for 5 minutes and arrange on the dishes, put on them a scoop of chutney and alongside a dollop of mayonnaise.
