Tofu
1 package of unmarinated tofu
Marinade:
1 chilli pepper
1 clove of solo garlic
0.5 dl rapeseed oil
salt, pepper
Vegetable rolls
1 aubergine
1 package of halloumi cheese
3 tomatoes
basil leaves
olive oil, salt and pepper
1 head of Romaine or cosmopolitan lettuce
1 bag of baby rocket
1 bag of cashew nuts
balsamic syrup
Slice the tofu and prepare the marinade by combining the ingredients and mixing with a hand blender until smooth. You can also set a little marinade aside for “sauce” if you want to add some extra flavour to your plate later. Leave the tofu to marinate for at least 2–3 hours, preferably a full day.
Cut the aubergine lengthwise into thin slices. Line a plate with a thick layer of paper towels and salt the aubergine strips on both sides. You can also season them at this point with pepper and a splash of olive oil. It is important to sweat aubergine because it draws out moisture, reduces bitterness, makes grilled aubergine crispier and also makes raw aubergine easier to bend/handle. After 40–50 minutes, pat the aubergine slices dry with paper towels. Place sliced tomato, halloumi cheese and basil leaves on each slice and roll up. Season with salt and pepper and brush with olive oil. You can secure the rolls with a cocktail stick to make sure they do not unroll in the grill.
Heat the grill to around 200 °C. Grill the tofu and stuffed aubergine rolls around 3–4 minutes per side until golden brown.
Finally, roast the cashew nuts on a hot and dry pan, stirring them from time to time, for around 3–4 minutes. Rip the lettuce into a bed for the tofu and aubergine rolls, and splash some balsamic syrup on top. Garnish the dish with the nuts and baby rocket.
