A simple and nutritious meal. Swap the greens out for seasonal favourites.
Ingredients
Makes 2-3 portions
1 450g block of firm tofu sliced at around half a cm
2 tbsp cornflour
1 tsp picked thyme
1 tbsp chopped parsley
half a lemon, plus more to squeeze over as wanted
90g pitted green olives
1 tbsp capers
150g sprouting broccoli trimmed, or other greens
A good handful of cavolo nero pulled from the stalk, or any other greens
Neutral oil for frying
Salt & pepper
Recipe
1. Mix the cornflour, herbs, salt, lemon zest. Stir in just enough water to make a thick paste. Coat the tofu pieces in the paste – spoon the mixture over the tofu so it is covered on both sides
2. Meanwhile heat a large non stick pan with a little oil over a medium heat (if making more break this down into more pans). Add the pieces of tofu to the pan one by one when coated in the cornflour mix. When coloured on underside turn, add the greens, capers & olives. Turn down the heat, let the greens wilt a little then add the lemon juice, salt and move about the pan until the greens are cooked through
3. Serve with a drizzle of olive oil and lemon to squeeze if needed
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