Noor's black lime tofu from Ottolenghi Flavour / Flavor (page 176) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • garlic
  • onions
  • red onions
  • parsley
  • caster sugar
  • tomato paste
  • apple cider vinegar
  • sunflower oil
  • cumin seeds
  • baby spinach
  • extra-firm tofu
  • dried black limes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute limes for dried black limes.

  • Jojobuch on June 10, 2021

    Like some of the other reviewers, I thought it was ok but not amazing. The lime did have a very strong flavor (I used dried black lime as called for in the recipe), even a bit bitter.

  • mademoisielle on March 19, 2021

    Liked this, but not my favourite from this book (or tofu recipes in general). interesting with the dried limes though! Would also add the fried tofu at the end to keep them crispy. served it with the cardamom tomato & greek yogurt salad which complimented nicely!

  • Chefdicky69 on February 02, 2021

    This was bomgusting

  • jenburkholder on January 11, 2021

    I thought this was fine, but not special. The black lime was a bit one-note, even with less than called for, no other flavors really came through. Eaten without hesitation, but won’t repeat. Served over brown rice.

  • Astrid5555 on January 02, 2021

    Update: made again with dried black lime, liked it much more than with the suggested lime zest and juice substitution.

  • Astrid5555 on October 17, 2020

    Surprisingly quick to make. Substituted lime zest and juice for the dried black limes as per the recipe suggestion. Would have preferred my tofu stayed crispy, so next time just add after having wilted the spinach and not before. Lovely sauce!!!

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