Flatbread, Cauliflower Tempura, and Crispy Tofu

So I had a day off work and boyfriend cruelly insisted that I cooked tea, so mean.  He suggested a vegetable soup but I had more ambitious ideas.

I decided to do Cauliflower Tempura with Falafel, but I failed to buy chickpeas so the falafel had to be swapped for crispy tofu. And I found a quick and easy recipe for flatbread.  It sort of worked.  The flatbread was the most successful, the tempura was ok but too oily, and the tofu was a little bland.  My photos are all pretty rubbish because it’s winter and I lose the light at about 4pm now.

Flatbread

  • 350g self-raising flour (I used wholemeal as that’s what I had)
  • 1tsp baking powder
  • 350g natural yoghurt
  • 2 cloves garlic
  • 40g butter
  1. These were very easy.  Just sieve and mix the flour and baking powder in a bowl.  Then create a well in the centre and pour in the yoghurt and bring together with your hands to make a dough.
  2. Sprinkle out a little flour on your work surface and knead the dough for a few minutes.  Cover the dough and put to one side, you don’t need to worry too much about it as it’s not traditional bread so doesn’t need to prove.
  3. Melt the butter and garlic to make the crucial garlic butter, and then put that to one side.
  4. Split the dough into 12 golf ball size pieces.  Flatten out and roll to about 3mm thick, slice about 6 lines in each flatbread.  Place a griddle on high heat then cook each flatbread for 1-2mins on each side.
  5. Brush with the garlic butter when they come off the griddle, and serve.

Cauliflower Tempura

  • 100g plain flour
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp chilli powder
  • 1tsp tumeric
  • pinch of salt
  • sunflower oil
  • 12 cauliflower stalks
  • ice cold water
  • squeeze of lime
  1. As you can see most of the ingredients are spices, and I just used cauliflower but you could mix it up with other veg. You need to sieve the flour and spices and mix in a bowl, make a well in the centre (deja vu?), and add enough water to make a thick paste.   Leave the mixture for 30mins.
  2. Boil some water and cook the cauliflower until tender.  Heat a few inches of sunflower oil in a large pan (if you have a deep fat fryer then use that obvs).
  3. Then cover each cauliflower stalk in the batter, and deep fry until crispy.  The squeeze over the lime, and serve.

Crispy Tofu

  • firm tofu
  • spices
  • oil
  1. Tofu comes packaged in rather yucky looking water which you need to drain off.  You’ll also need to press the remaining water out by wrapping the tofu in a clean tea towel, placing a chopping board on top, and then some full cans on top of that.   I left mine like that for about 30mins.
  2. Pre-heat the oven to 190 celsius.  Then chop the tofu into little cubes and rub with your choice of spices, I used the same spices I had used for the tempura.  But I didn’t use enough and it turned out a bit bland.
  3. Then saute the tofu in oil for about 5mins, or until they are browned on all sides (so you need to mix them up a bit as they cook).  Then transfer to a baking tray and cook in the oven for 15mins. Then serve.

 

 

 

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