Tofu is the foundation of many a delicious vegetarian meal, including this one. For best results, always drain the block of tofu before using by placing it between layers of paper towels and pressing with a pan or other heavy object, changing the towels as needed. This is especially helpful when frying the tofu so you can get a nice browned surface. Here the tofu is served in endive leaves with a sauce that's made by blending watercress with chives.


  • 350 grams tofu
  • 3 cups watercress leaves (Fresh)
  • 10 chives (branches of)
  • 2 tablespoons olive oil
  • 3 tablespoons water
  • salt
  • pepper
  • mustard
  • cloves
  • black sesame seeds (toasted white and, to taste)
  • 4 leaves endive


  1. Start by removing the excess water from the tofu.
  2. Pressing a little.
  3. Once dry, prepare the tofu and take an anti stick frying pan without any fat.
  4. Salt a few minutes to start getting browned
  5. Season with pepper, mustard, cloves powder and booked.
  6. In a blender / processor place the watercress with olive oil, salt, chives and spoons of water.
  7. Process until you get a liquid like a nectar.
  8. Check the seasoning and bring to medium heat/ low for 2 minutes with the tofu.
  9. If you notice that its too dry you can add a few more spoons of water.
  10. Serve the tofu into a endive leaves with aromatic water with mint, cucumber, lemon and blueberries.
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