Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (minced - 1 tsp)
Ginger (grated - 1 tsp)
Lime (1 - juice)
Tofu (firm, large stripes - 250g)
Corn flour (enough to coat)
Sesame seeds (1 tbsp)
Black Pepper
Olive oil
1) Mix together the soy sauce, water, garlic, lime and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 15 minutes or longer if possible.
3) Mix the flour, the sesame seeds and the pepper.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour mixture, coating it on all sides
4) Place a sauté pan or wok over high heat. When smoking, add just enough of the olive oil to coat the bottom of the pan. Add the tofu and cook until is brown.
Serves 4 to 6:
Plain flour (200 g)
Cornflour (40g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (50g)
Olive oil (50 ml)
Lemon (1 - juice)
To serve (opcional):
Soy whipped cream
1) Preheat oven to 180 C. Grease and flour a round pie tin.
2) Mix flour, cornflour and baking powder in a bowl. Add the sugar, eggs, margarine, olive oil and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin and smooth the top.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.
Serves 2:
Onions (100g - sliced)
Potatoes (250g - sliced)
Olive oil (2 tbsp)
Eggs (2)
Rice drink (50 ml)
Corn flour (1 tbsp)
Salt
Pepper
1) Heat the olive oil (1 tbsp) in the frying pan and add the potatoes and onions. Cook gently until tender. Season with salt and pepper.2) Meanwhile, break the eggs into a large bowl and whisk them lightly. Add the rice milk and the flour and some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
3) Put the frying pan back on the heat and add the rest of the oil. Mix the potato and eggs thoroughly before pouring the whole lot into the frying pan.
4) When there is no liquid egg left on the surface of the omelette, turn it over to cook the other side. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. Serve hot or cold with a salad or a vegetable soup.
