Carrot & Courgette Ribbons
Ingredients
- 4 medium carrots made into ribbons with a peeler
- 1 large courgette finely sliced lengthways
- chives to taste
- 2 tsp sesame seeds dry roasted
- 1 tbsp tamari (to sautee the courgettes)
For the Tofu:
- Circa 325g drained pressed tofu
- 2 tbsp tamari
- ½ tsp cumin
- ¼ tsp cinnamon
- 1 tbsp low-FODMAP stock 125 ml water
Dressing:
- 10 tbsp freshly squeezed orange juice
- 1 tbsp balso (balsamic vinegar)
- 1 tsp grainy mustard
- ½ tsp cayenne pepper
Instructions
- Mix the tamari, stock, cumin and cinnamon. Slice the tofu and lay it out on a baking tray, making sure the pieces don’t overlap. Cover the sliced the tofu with the mixture and flip each slice to make sure the mixture is all over. Cover the tray and put it in the fridge to marinade. 1-2 hours minimum. For best results leave overnight, turning occasionally.
- When the tofu is ready (after its been in the fridge) place it in a pre-heated oven at 200C for 20 minutes, turning half way through (after 10 minutes).
- While the tofu is baking put all the dressing ingredients into a glass screw top jar. Put on the lid and shake well (or mix it all in a mug and stir with a fork).
- Wash and peel the carrots, slice them into ribbons with a peeler.
- Wash and cut the courgettes and thinly slice them lengthways. Put 1 tbsp tamari in a pan on a medium-low heat and sautee the courgettes.
- Divide the courgettes onto 2 plates. Add the raw carrot ribbons. Put the sliced tofu on top and cover with dressing. Enjoy!
Notes
If you are allergic to sesame you could replace them with sunflower seeds, I like fry them a little in tamari first with some chili flakes, they're super tasty.
If avoiding soy, you can either make without the tofu as a side or replace the tofu with seitan (if not coeliac), chickpeas (allowance 42g canned chickpeas) or nuts, I like to use walnuts for this recipe.