Yotam Ottolenghi’s tofu and cauliflower ‘korma’. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Heat the oven to 240C (220C fan)/425F/gas 9. In a small bowl, mix the red onion, a tablespoon of lemon juice and an eighth of a teaspoon of salt.
An easy vegan Indian vegetable korma recipe with tofu, cauliflower, coconut, and warming spices. Leftovers are quite possibly even more delicious (great for meal prep!) You'll find most of the ingredients in your pantry. Even the tofu and cauliflower can come from the freezer.
Yotam Ottolenghi’s beer-battered salt-and-vinegar tofu with herb scraps and tofioli. Tofioli is a combination of two words, tofu and aïoli, and it’s so aïoli-like that anyone would have a hard time guessing it’s egg-free.
Yotam Ottolenghi is back with a new veg-centric cookbook. Co-authored with Ottolenghi test kitchen colleague, Ixta Belfrage, Ottolenghi FLAVOUR is not just a collection of new meat-free recipes.