Balsamic-marinated tofu with grilled radicchio

Ingredients

For 1 serving

• Tofu180 g
• Balsamic vinegar1 tablespoon
• Radicchio200 g
• Potatoes150 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites

In season: November – March

Method

1. Drain the tofu, pat it dry and cut it into slices about 1 cm thick; put them on a plate with the balsamic vinegar, rosemary and a pinch of salt and leave to marinate for 15 minutes, turning halfway.
2. Meanwhile wash the potatoes, cut them into wedges (skin on if thin) and boil them in salted water for 10 minutes, until almost tender; drain and dry them.
3. Wash the radicchio and cut it into wedges, keeping a little of the core so the leaves stay together.
4. Heat a griddle pan over high heat and grease it with the oil; grill the potatoes, radicchio and tofu slices (keeping the marinade aside) for 3–4 minutes per side, until they have golden stripes and the radicchio has wilted but is still crisp in the middle.
5. Serve everything with a drizzle of the marinade, salt and a grind of black pepper.