Cook time: 25 minutes
couple or family
A GDT favourite, the citrus and herb pack a 1-2 punch and pair perfectly with the creaminess of the remoulade.
Equipment
You’ll need a large frypan and a mixing bowl for this recipe.
Tips
Remove a little from the top and bottom of the celeriac. Using a knife, peel the skin with it sitting on a chopping board.
Once peeled, grate the celeriac.
Remove the parsley leaves from the stalk and finely chop.
Combine the celeriac, parsley and remoulade in a bowl. Taste and add salt, as needed.
Trim the tops off the green beans.
Finely chop the garlic.
Tip the almonds on the chopping board and roughly chop in to small pieces.
Remove the tofu from the pack, pat dry and cut each block lengthwise into five. Sprinkle both sides with lemon pepper.
Put a large fry pan on high with a good splash of oil.
When hot, cook the green beans for 30-45 seconds. Add the garlic, and stir fry for another 20 seconds.
Remove from the heat, add half the lemon juice, almonds and a good pinch of salt.
Toss, taste and add more salt as needed.
Clean out the fry pan and return to the heat. Add a splash of oil. When hot, cook the tofu for about a minute on each side until golden.
Cut the remaining lemon into wedges.
Serve everything with lemon wedges on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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