TOFU IN A MEDITERRANEAN STYLE - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

300g firm tofu, made with Pink Lake Nigari
300g eggplant cut into 2cm pieces
150-200g zucchini, cut into 2cm cubes
250g cherry or grape tomatoes cut in half
150g stoned black olives
A good handful of basil leaves, torn
2 tablespoon olive oil

Dressing:
Finely grated zest from ½ lemon
5 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon good quality mayonnaise
1 tablespoon French mustard, wholegrain or smooth
Lake Crystal Salt and cracked black pepper

METHOD

• Wrap the tofu in kitchen paper and leave for 1 hour to firm up.
• Cut the tofu into 2cm cubes and place on kitchen paper to drain while you prepare the other ingredients.
• Begin by making the dressing:
• Put all the ingredients into a jar and shake well to blend.
• Put 1 tablespoon of oil in a wok and heat.
• Add the eggplant and zucchini and stir-fry for about 2 minutes, until softened.
• Add the tomatoes and cook for a further 1 minute.
• Remove from the wok.
• Add 1 more tablespoon of oil to the wok.
• Gently stir-fry the tofu until lightly browned.
• Add back the vegetables plus the olives.
• Heat until hot.
• Remove from the heat and add in the dressing and basil leaves.
• Mix to blend.
• Serve with fresh crusty bread

Notes:

• Red or green capsicum cut into 2cm pieces can be used.
• Baby sweet corn also works well.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.