Not a Chicken Kiev

The childhood food of chicken kievs has made a return..

 However this is its grown up vegan lower fat and healthier self. 

Not only is this baby gluten free but is stuffed with flavor and protein. It's taken me a while to plan and get round to this one, coming up with different ways to replicate this chicken dish, but I've finally done it. The key is a good firm tofu (smoked) and a bag f good mixed herbs. I like to use Dragonfly Organic tofu, which in the UK you can get and Holland and Barret and most other health food store. 

Tofu Kiev

Ingredients

Marinade

1/4 cup soy sauce/tamari

3 tbsp of balsamic vinegar

2 sun dried tomatoes

1-2 tsp of agave (depending on your taste)

1 tbsp of mixed Italian herbs

Pepper to taste

- Mix together all the marinade ingredients together in a bowl big enough to fit your tofu block in 

1 block of smoked firm tofu

3 toasted corn crispbread (or gluten free cracker of choice)

2 tbsp of mixed seeds and nuts

1 tsp of mixed Italian herbs

1/2 a tsp of salt

1/4 tsp of cumin seeds

3 heaped tsp of flaxseed

1/4 cup water

-Place your tofu in the marinade and spoon over the mixture. Leave to marinate whilst you prepare everything else. If you rotate the tofu ever couple of minuets or so the better the coverage of marinade.

- In a blender place your crispbreads, herbs, seeds and nuts, salt and cumin seeds. Blitz till they resemble fine bread crumbs, remove from blender and place in a flat bowl.

- In another flat bowl create your flaxseed egg mixture by mixing your flaxseed with water and setting it aside for it to turn gloopy (like an egg). 

1 cup  spinach

1 garlic clove

2 sun dried tomatoes

1 tbsp mixed Italian herbs

2 tbsp of veggie stock

2 tbsp of lemon juice

1 heaped tbsp of vegan cream cheese (i used one with chives in, garlic and herb ones would work well too)

1 chopped large spring onion

-Clean out your blender and place in all the ingredients above apart from the spring onion. Blitz till fairly smooth.

-Remove from blender and add finely chopped spring onion

-Now cut your tofu in half to make two 'kievs'

- Insert a whole through the center of your 'kiev' here you can see me using a knife sharpener to do it, as i couldn't find the apple corer, an apple corer would probably work better.

- Stuff your 'keiv' with the vegan cheese spinach garlic mixture

- Set out your flat plates of flaxseed and crispbread crumbs. Then coat you 'kiev' first in the flaxseed egg, then in the crumbs then place on a packing tray.

- Place in a oven at 180 degrees for around 20 minuetes or till cooked.

with chunky tomato ketchup and small trees

YUMM!