Creamy Tofu with Leek

Ingredients

• Firm or extra-firm tofu 1 x 300g block
• Rapeseed oil 2 tbsp
• Leeks 2 medium
• Garlic 2 cloves
• Vegetable stock 200ml
• Oat cream (cooking or double) 200ml
• Nutritional yeast 1 tbsp
• Fresh dill 2 tbsp, chopped
• Lemon zest 1/2 tsp
• Salt to taste
• Black pepper to taste

Method

1. Press the tofu to remove excess water, then cut into 2cm cubes.
2. Heat 1 tbsp of rapeseed oil in a large frying pan over medium-high heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until golden and slightly crisp on all sides. Remove from the pan and set aside.
3. Wipe the pan clean, then add the remaining 1 tbsp of rapeseed oil. Slice the leeks thinly (discarding the tough outer layers and dark green tops) and add them to the pan along with the minced garlic. Sauté over medium heat for 5-7 minutes until softened.
4. Pour in the vegetable stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
5. Stir in the oat cream and nutritional yeast. Bring the sauce back to a gentle simmer and cook for 3-5 minutes, stirring, until it has thickened slightly.
6. Return the fried tofu to the pan. Stir in the chopped fresh dill and lemon zest. Season generously with salt and freshly ground black pepper to taste.
7. Serve hot, perhaps with boiled new potatoes or a side of rye bread.