Since I came back from holiday I’ve been cooking old reliable favourites that I’ve mentioned here before, so nothing much new to write about. I was scratching around thinking of what to write about when I remembered that I made this just before I went away.
I don’t know about you but I’ve always got a list of dishes I want to cook. It’s not even a mental list; it’s a list I keep in a notebook where I scribble down recipe tips from the telly or dishes I’ve eaten in restaurants that I want to recreate. Sometimes dishes stay on that list for ages and I’ve got no real reason for not cooking them; I’ve just never got round to it. This dish is one of them. I absolutely knew I’d love it just by reading the ingredients but I’ve no idea why it took me so long to get round to it.
It made a really hearty sandwich which wasn’t so easy to eat without a knife and fork but tasted divine. It was spicy, crispy and the salad was creamy and went perfectly with the tofu. I had some of the milk slurry and the coating left so I threw a few thick slices of portabello mushrooms into it and cooked them too. The mushrooms were soft and juicy and although the coating was the same the texture was totally different to the tofu and was equally delicious – so if you’ve ever passed over this recipe because you don’t like or can’t eat tofu, go back to it and try it with mushrooms – you won’t regret it!