Beetroot tartare with tofu and green pea sauce
2 servings
30 minutes
The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.
1
Peel the beetroot and cut it into small cubes.
- Baked beetroot: 220 g
2
Grease with grape seed oil and bake in the oven at 180 degrees for 15-20 minutes. Let cool.
- Grape seed oil: 2 tablespoons
3
Prepare a sauce from green peas. Blanch the peas in boiling water, then immediately transfer to cold water.
- Frozen green peas: 70 g
4
Blend 2/3 of green peas with mint leaves into a puree.
- Frozen green peas: 70 g
- Mint: 3 sprigs
5
Add the remaining grape seed oil, finely grated lemon zest, salt, and pepper to the puree and mix well.
- Grape seed oil: 2 tablespoons
- Lemon zest: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Place a little pea sauce at the bottom of the plate. On top, set a ring and fill it with beet tartare, drizzle with balsamic.
- Balsamic cream: 1 teaspoon
7
On the surface of the tartar, arrange the edamame beans, remaining blanched green peas, and diced tofu.
- Edamame beans: 12 g
- Frozen green peas: 70 g
- Tofu: 20 g
8
Carefully remove the metal mold.
9
Garnish the ready tartare with greens.
- Green: to taste