Lemon pepper tofu, celeriac remoulade, almond and green beans

Cook time: 25 minutes

couple or family

Ingredients

Ingredient
Couple
Family
Organic celeriac
Couple
Half
Family
All
Tofu
Couple
1 pack
Family
1 twin pack
Green beans
Couple
1 bag
Family
1 bag
Garlic
Couple
2 cloves
Family
3 cloves
Remoulade
Couple
1 pottle
Family
1 pottle
Lemon pepper
Couple
1 packet
Family
1 packet
Almonds
Couple
1 packet
Family
1 packet
Parsley
Couple
All
Family
All
Lemon
Couple
2
Family
3

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

  • Letting the pan get very hot before cooking the beans and tofu will allow them to get good colour on them.
  • Shaking the pan a little as you’re putting the tofu in will help it not to stick.
  • The celeriac are very large this week. You’ll probably only need to use half of it, so feel free to keep the other half for later in the week. It would be perfect for roasting or using as the base of a soup.

 

Instructions

1

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.

 

2

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.

 

3

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.

 

4

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.

 

5

Cut the remaining lemon into wedges.

Serve everything with lemon wedges on the side.

 



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