German vegan lunch © chef Surdham Göb
Couscous Tofu Plate
Hot vegetable
ingredients
400 g Tofu
Olive Oil
Tamari to taste
1 bunch of Parsley
3 Tbs Sesame seeds
4 Tomatoes
Nutritional Yeast
Oregano
2 small Zucchinis
2 Sweet Potato
Method
Cut the Tofu in 1 cm cubes and preheat your pan. Add the oil and the Tofu and without stirring just let the Tofu get some color. After a couple of minutes, carefully flip the Tofu over and start adding Tamari bit by bit. Let the liquid evaporate and add more soy sauce then. Repeat that process until the Tofu has the desired saltiness. To finish up, add sesame and finely chopped parsley before you take the form out of the pan.
For the tomatoes, wash them, dry them and then give the tomato, from the top down, a star cut half way down the fruit. Open it up a little so you can fill the tomatoes up the nutritional yeast, salt and oregano. Put them into a Pan with a lid, a little oil to braise them nicely. Let them cook for about 5-8 Minutes on medium heat. Clean the zucchinis, clean the ends off, and cut them into three large pieces. Set the zucchinis standing up and cut them with three cuts into 6 pieces. With the thinning soft part in the middle and the wide peel side of the vegetable you’ll get a great texture variation in the zucchini’s after being cooked.
Add the Zucchinis into the tomato pan and let them join the cooking process for 4 minutes. Add salt to taste.
Peel the sweet Potatoes while you heat up a little water in a sauce pan. Cut them into thick 2cm slices and let them boil on medium heat for about 4minutes. Watch them as you cook them, you’ll want them not to get too soft and allow them to cool after cooking.
Peanut Sauce
Ingredients
2 large Tbs Peanut Butter
1 Lemon
2 red Chilli
2 pieces of fresh Tumeric
Water
Salt
Method
Put a little water into a small bowl. Squeeze one lemon and add the juice. Get the peanut butter in there and cut the chilli into small pieces (with or without seeds depending of how spicy you live your life). Peel the turmeric, and chop it up. Adding all into the bowl, use a stick blender to turn it all into a fresh spices sauce. You can do it all in a blender or food processor too. Keep in mind that the sauce will thicken up over time, after about ten minutes you’ll know how thick it will be. So if too thick just add a little water bit by bit, or add more butter if you started off to thin. Add salt to taste.
Couscous
Ingredients
200g Cous Cous
1 tsp Tumeric
3 tsp Sweet Paprika
2 tsp Cumin
2 tsp CorrianderSalt
2 Tsp Olive Oil
Boiling water
Method
Put the Couscous into a bowl (have boiling water from a tea kettle ready, and a lid for the bowl). Add all the spices, salt and oil to the grains and stir a little and flatten the couscous in the bowl. Now a simple but tricky part. Add boiling water, but just to cover the couscous, it’s a feel thing, just so it swims a little and cover the bowl with a lid and let it soak till all liquid is gone. After the ten Minutes use a spatula to loosen up the couscous. It should be fluffy and cooked.
Salad
Ingredients
2 Carrots
1 Apple
40g Raisins
1/2 Lemon
2 Tsp Olive oil
30g Pumpkin seeds
Method
Peel the carrots and grate them finely. Wash the applecourtly and mix it all up with raisins, lemon juice, oil and salt.In a pan toastthe pumpkin seeds till they pop and add themto the salad. Mix it up and serve.
Green salad
Ingredients
1 baby cucumber
6 Radishes
1/2 Fennel
3 Tbs Olive oil
2 Tbs of white balsamic vinegar
salt
Method
Wash and strain the green salad, Break up the leaves gently. Cut the cucumber into thin slices and do the same with the radishes. Cut the center out of the fennel and chop it up into super thin slices. Put all the ingredients into a salad bowl and drizzle it all with olive oil, vinegar and salt. Give it a toss and be ready to serve.
