Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 400 g of tofu
- - 4 heads of endive
- - 1 orange
- - 2 tablespoons soy sauce
- - 1 teaspoon of rosemary
- - pepper
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Mix the rosemary or thyme along with a tablespoon of olive oil and soy sauce. Divide the orange into 2 parts, grate the rind and squeeze a half of it, then finely slice the other half for a possible final decoration
- Divide the tofu into squared slices and then into triangles, leaving aside about 50 g (can be even the scraps of cutting) to be placed in a small bowl with the orange juice and a teaspoon of oil
- Season the tofu triangles with rosemary oil and place them in a baking dish lined with parchment paper, then bake at 180 ° C for ten minutes
- Cut the endive into 4 wedges and grill them briefly, then toss with a tablespoon of olive oil mixed with orange rind and freshly ground pepper.
- Blend the remained tofu and marinated in orange juice to form a sauce, if too thick pour more juice and eventually control salt
- Place the triangles of tofu in hot dishes, drizzle in the center with the sauce, arrange on the sides the Belgian indivi and decorate with slices of orange.
