Roasted Tofu with Tamari, Aubergine Flower and Tomato Emulsion
Chef Sauro Ricci's stunning vegan plated dish: aubergine wrapped in tomato 'petals', tamari-roasted semi-hard tofu, and a set of colourful component sauces — a transparent tomato-water emulsion, a charcoal black sauce, a parsley green sauce and a red tomato sauce.
italianmain
⚠ Contains allergens
soy
Possible allergen — may contain
Depends on optional ingredients or the brands you use.
gluten
#fancy
Ingredients
Aubergine and tomato 'flower'
- 400 g aubergine— about 2 large
- 300 g tomatoes— about 7 large red
- 200 g parsley leaves
- extra virgin olive oil— generously
- to taste salt
- to taste pepper
Transparent sauce
- 750 g tomatoes
- to taste salt
- 12 g yellow cornflour— mixed with water
- 12 g kuzu
Black sauce
- 12 g yellow cornflour— mixed with water
- charcoal powder
Green sauce
- 120 g parsley
- 10 g yellow cornflour— mixed with water
- oil— generously
- to taste salt
Red sauce
- 200 g tomatoes
- 2 g salt
- 10 g cornflour
Pan-roasted tofu
- 750 g semi-hard tofu— cut into blocks
- tamari
To see full recipe:
View the original recipe by Sauro Ricci ↗Notes
Elaborate multi-component plated dish. Total time (source): 2 hrs 30 mins. Full method at the source link.