Marinated tofu with courgettes and faba beans
Ingredients for 2 people:
70 g approx Tofu (half a 125 g packet)
A handful of shelled faba beans
For the marinade:
1/2 lemon (juice and grated zest)
1 teaspoon mustard paste
1 teaspoon coriander seeds
1 teaspoon red pepper
A few fresh mint leaves
1 teaspoon grated ginger
1 tablespoon extra-virgin olive oil
Boil the shelled faba beans in water for 5 minutes, then remove the peel and set aside.
Meanwhile, prepare the marinade: In a mortar, ground the coriander seeds and red pepper and mix them with all the other ingredients of the marinade in a bowl.
Cut the courgettes into two halves and using a mandolin or a potato peeler obtain long ribbons.
Dice the tofu, not too small. Add the tofu and the two vegetables to the marinade and let them rest for about 30 minutes.
Now you can decide whether to eat the dish as it is or sauté everything in a pan for a few minutes. In both cases I found it excellent!
I realize it's the third month in a row that I post a recipe with zucchini, but the thing is that at the end of the lockdown I finally went back to Italy and my father's garden was full of them, so I took advantage and brought a lot back with me to Brussels.