Piadina with seared tofu, red cabbage and tahini

Ingredients

For 1 serving

• Piadina1
• Tofu120 g
• Red cabbage80 g
• Tahini10 g
• Tamari1 teaspoon
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: gluten, soy, sesame,

In season: October – March

Method

1. Remove the outer leaves and core of the red cabbage and shred it very finely; dress it in a bowl with half the lemon juice and a pinch of salt and massage it with your hands so it softens while you prepare the rest.
2. Drain the tofu, pat it dry with kitchen paper and cut it into slices about 1 cm thick; brush both sides with the tamari and oil.
3. Heat a griddle or non-stick pan over medium-high heat and cook the tofu for 3 minutes per side, until golden and crisp on the surface.
4. Meanwhile make the sauce: mix the tahini with the remaining lemon juice and a tablespoon of water, adding a little more water at a time until runny and creamy.
5. Warm the piadina in a dry pan over medium heat for 1 minute per side, until soft; fill it with the drained cabbage, the tofu and the tahini sauce and roll it up.