I’ve been vegetarian now for around 12 years, and one of my first discoveries was that lunch suddenly became much more awkward to sort out. I like cheese, and eggs, but cheese or egg sandwich for lunch every day for about a year got somewhat tedious. And I’m one of those people who go into a low blood-sugar dizzy spell at about 3pm if I’ve not had something solid involving carbs and protein for lunch, so “a salad with a piece of fruit” is really not an option.
So I invested in some tupperware and frankly haven’t looked back since. Leftover stir-fry? Chuck it in! Lentil burgers? Pass the mayo. Pasto with pesto? Add some chopped spring onion and tomato, and Fat Bob’s your Uncle, or at least the singer in The Cure. And this week I’ll be munching down some tofu steaks, cooked like this….
Coriander, cumin, and paprika
Salt and black pepper
Mix the coriander, cumin and paprika together in a bowl, with some salt and black pepper.
Drain the block of tofu, and slice into into three thinner sheets. The cut diagonally to form 6 steaks.
Coat each tofu steak in the spice mix.
Heat oil in a frying pan, and fry the coated tofu pieces until each side is golden.
Mix the lemon juice and honey. Dash it over the steaks whilst still in the pan, and continue to fry the steaks, turning them occasionally, for another 5 minutes.
Drain the tofu steaks on paper towel to remove excess oil.
Get a spoon and carefully scrape off and eat the caramelised bits of honey-glazed spice still in the pan, prior to washing it up.
Serve the tofu steaks hot, or cold with salad.