Welcome to The Tofu Market
Our Tofu Products
Silky Tofu, 3€
Indulge in the smooth texture of our silky tofu, a perfect addition to your desserts or soups, providing a delicious plant-based protein option.
Firm Tofu, 3.5€
Experience the firmness of our tofu blocks, ideal for stir-fries and grilling, offering a tasty and healthy protein source.
Flavored Tofu, 5€
Delight in the various flavored tofu options we offer, adding a burst of tastes to your dishes, making your meals exciting and nutritious.
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Recipe from our collection
Tofu escalopes with black olive salsa verde
Ingredients
600g small new potatoes
396g pack firm tofu, drained and pressed (see tip)
2 tbsp light soy sauce
3 tbsp plain flour
50g parmesan (or vegetarian alternative), finely grated
2 lemons, both zested, 1 juiced, 1 cut into wedges
50g panko or coarse dried breadcrumbs
1 egg
1 heaped tsp wholegrain mustard
2 tbsp vegetable or sunflower oil, for frying
100g bag watercress or rocket
For the salsa verde
2 garlic cloves
50g basil, stalks roughly chopped
2 tbsp small capers (in brine), drained
4 tbsp extra virgin olive oil, plus extra to serve
pinch of sugar
50g dry pitted black olives, sliced
Method
STEP 1
Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.
STEP 2
Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.
STEP 3
Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated.
STEP 4
Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.