Crispy tofu with orange and macadamia nuts

Ingredients

• 1 blood orange or Valencia orange, peeled, segmented and diced
• 80 g (2¾ oz) firm tofu, diced, seasoned and fried until golden and crispy
• 3 tablespoons macadamia nuts, ½ chopped, ½ left whole
• Small handful of coriander (cilantro) leaves, chopped, plus extra whole leaves to garnish
• 60 ml (2 fl oz/¼ cup) extra-virgin olive oil, plus extra for the endive
• 2 tablespoons raspberry wine vinegar or balsamic vinegar
• 8 small purple endive or chicory leaves

Method

Combine the orange, tofu, chopped macadamias and chopped coriander in a bowl.

Whisk the oil and vinegar together in another bowl and pour the mixture over the tofu.

Rub a little oil over the endive and spoon the dressed mixture on top of the leaves.

Finely grate whole macadamias over the top and garnish with coriander.

Vegetarian Party Food by Jessica Oldfield (Hardie Grant, £12.99) Photography © Beatriz Da Costa

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