Cambridge Edition January 2022 - Web

SAVOUR & S I P

Sea-spiced tofu INGREDIENTS •250g tofu in water/naked tofu •100g arrowroot powder/cornflour •1 tsp sea salt •1 tsp cracked black pepper •½ tsp smoked paprika powder •1 nori sheet/1 tsp seaweed powder •100ml sweet chilli and sriracha mix – or make a spicy-sweet combo

pepper, smoked paprika, nori sheet blend and place in a shallow dish. 4. Heat vegetable oil in a frying pan on a low heat, then dip the tofu sticks in the arrowroot powder mix. 5. Fry the coated tofu sticks in the pan for 30 seconds, and ensure all sides are golden (you might need a little more oil as you fry in batches). 6. When the tofu is done, place on kitchen roll to remove excess oil. 7. Wilt the greens in a pan with extra virgin olive oil. Don’t season, your sauce will do the job. 8. Now build the dish: place the greens straight in the middle of the plate, and top with the tofu. Drizzle the chilli and sriracha sauce and decorate with peppercorns and mixed seeds. Add some more sea flavours like seaweed powder, if you wish.

• 200g greens, wilted (we use coastal natives like sea beet, but grab what’s available, eg spinach or Swiss chard) • 2 tbsp vegetable oil

• ½ tsp extra virgin olive oil • Mixed seeds, to garnish

STEP-BY-STEP GUIDE 1. Open the tofu, and take it out of the water, to a chopping board. 2. Cut the tofu into 2cm sticks. 3. Mix the arrowroot, salt, black

As the founder of Cambridge’s first dedicated vegan cafe, Louise has had a front-row seat for observing the seismic shift in public opinion towards plant- based diets. While great strides have been made, there is a way to go, she cautions: “Non-vegan restaurants are improving their offerings all the time, and I hope that works out, as obviously demand will have to be there. Research points to everyone eating less meat – but being vegan is still actually a very niche thing. People just don’t think deeply enough about eating animals. If they did, surely everyone would be vegan!” The future looks bright for the team, as they work towards their next major milestone – the opening of branch number three, on London’s Liverpool Street. The company’s biggest project to date, it should be up and running by April, and will incorporate a bar, as well as serving food all day. As with the other outposts in the burgeoning group, the menu offers an ever-evolving selection of vegan dishes, packed with British produce. Fancy a preview of the treats in store? Celebrate Veganuary by trying your hand at one of Stem & Glory’s tasty recipes.

IF YOUWISH, ADD SOME MORE SEA FLAVOURS LIKE SEAWEED

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