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.
- 350g self-raising flour (I used wholemeal as that’s what I had)
- 1tsp baking powder
- 350g natural yoghurt
- 2 cloves garlic
- 40g butter
- 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.
- 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.
- Melt the butter and garlic to make the crucial garlic butter, and then put that to one side.
- 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.
- Brush with the garlic butter when they come off the griddle, and serve.
- 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
- 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.
- 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).
- Then cover each cauliflower stalk in the batter, and deep fry until crispy. The squeeze over the lime, and serve.
- firm tofu
- 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.
- 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.
- 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.