Vegan recipe

Pipian verde with pan fried tofu

Name: Pipian verde with pan fried tofu
Cook time: 30 min
Cuisine: Mexican
Ingredients: 1 pack Cauldron Organic Tofu 396g, drained and pressed for 20 minutes, cut into large strips roughly 10cmx5cmx1cm; 1 tbsp vegetable oil; For pipian verde:; 3 green chillies; ½ large onion; 500g tin tomatillos, drained (little green tomatoes); 2 cloves of garlic; 1 poblano chilli (or green bell pepper if not available); 150g toasted pumpkin seeds; 25g toasted sesame seeds; 300ml vegetable stock; 70g fresh coriander leaves

Cook 30 mins

Serves 4

Pipian Verde is a rich, green sauce from Puebla, Mexico. The sauce has a lovely thick consistency and works well with the textures of the pan fried tofu.

Ingredients

1 pack Cauldron Organic Tofu 396g, drained and pressed for 20 minutes, cut into large strips roughly 10cmx5cmx1cm
1 tbsp vegetable oil

For pipian verde:
3 green chillies
½ large onion
500g tin tomatillos, drained (little green tomatoes)
2 cloves of garlic
1 poblano chilli (or green bell pepper if not available)
150g toasted pumpkin seeds
25g toasted sesame seeds
300ml vegetable stock
70g fresh coriander leaves

Method

Preheat a dry large frying pan and blacken the chillies, tomatillos, onion, garlic and poblano chilli on all sides.
Allow to cool slightly then remove any overly blackened parts with a small knife.
Place in a blender with two-thirds of the pumpkin seeds, the sesame seeds, vegetable stock and two-thirds of the coriander. Blitz until fairly smooth. Heat the sauce gently in a saucepan for 5-10 minutes adding more liquid if necessary – the pipian should be quite a thick sauce.
Meanwhile, preheat the oil in a frying pan and pan fry the tofu for 5-7 minutes until golden brown.
Serve the pipian verde on top of the pan-fried tofu steaks and garnish with the remaining seeds and chopped coriander.
Any remaining pipian verde can be kept in the refrigerator for 2-3 days.

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