I got this recipe from a blog I like called Fat Free Vegan Kitchen, and thought I’d get the ingredients to make this as it’s really summery and the weather was really hot when I bought it all and planned to make it… Unfortunately now I’ve got around to doing it, it’s got all rainy outside, which is a bit of a fail. Oh well, it still tasted nice, and it’s ridiculously healthy as well, which I feel is a necessary balance for me right now, as I’m just about to go out, and as much as my liver hates me, my belly’s really happy :)
I’m aware that I keep bitching and moaning about English weather, and I get a load of emails from people in America and Australia who just have no idea of the torment of going out in Lancaster having just straightened your hair and knowing you’ll look awful for the rest of the night. So where are you guys all from? I find it really interesting to know who’s reading, so leave me your location in the comments! That sounded a lot more creepy than I meant. Sorry.
So enjoy the salsa, I’m looking longingly at the photo trying to pretend I’m on a beach somewhere instead of north England.
Oh, and I have a surprise post coming up in about a week… Something cool’s going to happen, so I’ll post photos next Friday!
Extra-firm tofu cut into thick slices, plus cayenne pepper, olive oil and maple syrup to marinade
One huge handful of blueberries
One peach, diced
Two tablespoons of lemon juice
Two tablespoons of fresh parsley
Quarter of a jalapeno, diced
Half a bell pepper
Half a red onion
One teaspoon of agave syrup
A pinch of salt
- Marinade the tofu in some oil, cayenne pepper and a little bit of maple syrup for a few minutes, then grill for about 5 minutes on each side until golden brown (you could also fry it).
- To make the salsa, mix everything together. It should be enough for about 2 or 3 people (I just put my leftovers in the fridge for tomorrow).