Wheat free Archives

Lamb recipes

Salt-and-pepper squid with saffron potatoes

1 hour 45 minutes

Beef recipes

Chilli-and-lime chickpea pasta

20 minutes

Five-ingredient recipes

Umqa wehlaba (dandelion leaf pap)

30 minutes

Tofu with 5-minute Romesco sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

For the Romesco sauce:
200 g Woolworths roasted red peppers in brine
1 x 400 g can chopped tomatoes
100 g raw almonds, toasted
3 T Italian parsley
2 cloves garlic, minced
3 T lemon juice
¼ cup olive oil
¾ t smoked paprika
1 t Woolworths smoked chilli flakes
1 T red wine vinegar
salt, to taste

For the tofu:

2 T olive oil
1 T Woolworths Spanish paella seasoning
1 x 350 g carton Woolworths PLANTLove tofu, cubed

Method

1. To make the Romesco sauce, blend all the ingredients except the salt, but not too smoothly. Season to taste, then heat slightly.

2. To make the tofu, mix the oil and seasoning. Carefully toss with the tofu. Heat a large frying pan and cook the tofu over a medium heat for 2 minutes on each side, carefully turning halfway through.

3. To serve, spoon the sauce into bowls and top with the fried tofu.

Cook's note: If you're not plant-based, you can bulk up this recipe with Woolie's stir-fried pork rashers. They're made from specially selected South African pork belly, cured and oak-smoked for a subtle sweet-smoky flavour.

Find more Tofu recipes here.

Photographs: Jan Ras
Food assistant: Danielle Smith

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Salt-and-pepper squid with saffron potatoes

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Pumpkin-and-millet soup

Bean-and-chorizo stew

Multicoloured bhisto

Umleqwa

Chilli-and-lime chickpea pasta

Umqa wehlaba (dandelion leaf pap)

Umga (sweet thorn bush-roasted potatoes)

Tofu with 5-minute Romesco sauce

Tofu with 5-minute Romesco sauce

Ingredients

Method