This is a special Valentine’s dinner recipe made to impress your loved one! Tofu hearts with a special Pomodoro sauce is exactly what you need for a unique vegan Valentine’s occasion. Spread the love! (and the word!)
Love is in the air…
Valentine’s Day… red hearts and roses everywhere, symbols of romantic love in every step you take. Romantic dinner reservations for 2, sweet words in cards and little surprises for the special one. Another shopping feast maybe? Maybe…
The 14th of February for me is the celebration of love. Love of any kind, shape or form <3. A day to remind ourselves that humans have made it through the history due to our ability to love and bond together. A prompt to appreciate what and who is important in life. A moment to celebrate our feelings with the special one.
We are programmed to love!
Have you heard of oxytocin, aka the “love hormone”? There is a vast amount of research done on the” love hormone” from a physiological, psychological as well as sociological point of view.
The first-ever description of oxytocin was associated with childbirth. The origin of the word comes from the Greeks and means “swift birth”. Since then, oxytocin has been found to play an important role in social recognition, bonding, emotional expression, parental behaviour and many other. As such, it contributes to trust and healthy social interactions.
The more I read about the “oxytocin” the more complicated love becomes in my head… So, I decided that I will just keep it simple: we need it to be born, to nurture, to bond, to fall in love, to make love and create more love…
You see, we can not get away from love. Our brain produces it in every little act of kindness, a simple smile, a cuddle, a meaningful kiss or… all of these followed by a pleasurable meal!
Here comes my idea for a simple recipe for this Valentine’s Day! Tofu Hearts Pomodoro 🙂
Very easy to make crispy tofu that will impress your loved one! Dip them into this special Pomodoro sauce for a yummy and healthy Valentine's Dinner.
- 400 gr extra firm tofu (you will use 300 gr of it). Best to use organic (non -GM)
- 30 gr semolina
- 30 gr plain white flour
- 1/2 teaspoon baking powder
- 1 teaspoon lemon juice
- 2-3 pressed garlic cloves
- 1 teaspoon of salt (half to season the tofu and half to add to the flour mix)
- 180 ml warm water
- 300 ml sunflower oil for deep frying
- 5 tablespoons olive oil
- 400 gr chopped tomatoes
- 3 chopped garlic cloves
- 1 red pepper
- 1/2 teaspoon crushed chillies (or more if you like it spicy!)
- 1 bay leaf
- 1 teaspoon sugar
- salt and pepper to season
- 200 ml water
- 5-6 parsley leaves
- A few nigela seeds
- A few capers
Put the tofu block on a chopping board. Slice it to about a centimetre thickness.
You can use heart-shaped cutters to cut the tofu into hearts. If you don't have cutters, you can use a knife. You will be left with approximately 200 gr of tofu as there will be a bit of waste after you have cut it into hearts. You can buy it from here (Amazon).
Season the tofu hearts with salt and leave on the side.
In a bowl, add the semolina, plain flour, baking powder, lemon juice, the rest of the salt, pressed garlic and warm water.
Mix together using a spoon or an egg whisk until you have a smooth loose paste.
The next step is the deep frying!
Put the sunflower oil in a deep pan over high heat.
When hot, take each tofu heart and deep it into the flour paste. You need it fully covered. Then deep it into the oil and fry for 2-3 minutes, until golden.
Remove from the oil and place each heart on kitchen towel so that the excess oil will be absorbed.
Repeat for the rest of your tofu hearts.
Put the red pepper in a food processor and pulse until very finely chopped, like a paste. Leave it to the side for now.
In a saucepan, add the olive oil on high heat.
When hot, add the chopped garlic cloves and saute for 2-3 minutes. Then, add the chopped tomatoes and the pepper paste and fry for 2-3 minutes, continuously stirring with a wooden spoon.
Add the rest of the ingredients and the water.
Once it starts to boil, reduce the heat and simmer for 15 minutes, until most of the water is evaporated. Stir occasionally.
Your sauce is ready when you can run the wooden spoon in the pan and you can see the bottom!
Put enough sauce in a plate and then place your tofu hearts on it. Sprinkle with chopped parsley, capers and nigela seeds.
Enjoy with red wine 🙂
You can serve it with a vibrant green salad and some sourdough bread. Yummy!