Corn crumbed tofu and some dessert!
Not much time and not much inspiration means errrrr… this.
But the little strawberry jam croissants (which I made for knitting night some time ago) were nice. In fact, looking at the picture I am seriously considering making some (even at 9PM, in my tired and grumpy disposition. Amazing.)
So this is really dumb to make: take a slab of tofu, slice as many pieces as you want. Mix some corn crumbs with salt and pepper, press the slices of tofu into them and fry in a bit of oil.
I served it with courgettes and cannellini beans, and added some tomato relish on top (see, relish makes any food pop!). To be fair, it was tasty.
Strawberry jam croissants:
You will need a good sugar-free jam (strawberry or apricot work well, but anything else will do as long as it’s not too bitter: I wouldn’t go marmalade).
Mix the jam in a bowl with some orange flower blossom water (it’s not orange water, it smells much sweeter), a dash of lemon juice, and some cardamom. I don’t add sweetener since I find the jam is enough, but feel free.
Cut a sheet of puff pastry into 9 squares, place a dollop of jam in the middle-ish, and roll to make a croissant shape (or as close to little horns as you can). If feeling lazy (it happens), just do triangles. Just as good.
In 180ºC oven until golden (15, 20 mn?).