Saturday, January 21, 2012

Black bean, pea, and sweetcorn potato salad, with honey barbeque glazed tofu 'steaks', and slabs of mozzarella by Michael Zocca

The salad is just peeled, chopped and boiled potatoes, peas, and corn. When they cooled, I added them to some sour cream with evoo, salt/pepper, garlic powder/hing.

Tofu steaks are extra firm tofu, cooked in the pan with some evoo until golden brown. Add the barbeque sauce as you turn them off, and flip repeatedly, so as to coat both sides.

Mozzarella is added after everything is plated. Enjoy!

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