Ingredients:

• 1 Block of natural Tofu or Hempfu
• A whole wheat piadina
• 20 cherry tomatoes of various colours
• 1 purple potato
• qb Finger Lime or lemon
• 20 Capers
• 1 sheet of nori seaweed

Procedure

• I take half of the cherry tomatoes and sauté them in a pan with a drizzle of oil, salt and pepper and finger lime and half of the capers. After a few minutes that they have softened I blend everything with a minipimer. I filter the tomato obtained with a fine mesh strainer so as to keep only the liquid part.
• Now let's prepare the fish fillet tofu with the skin on.
• We cut the dough in half lengthwise and then diagonally to obtain two triangles (we cut the top vertex to have an imprecise shape).
• Take a sheet of nori seaweed, place the cut tofu on it and make it stick well with a few drops of lemon and cut the seaweed.
• Boil a pot of water and cook the purple potato for about half an hour, it should not be too soft, once cold we cut it into cubes.
• To flavor the tofu well, we will cook it in a vacuum (if you don't have a vacuum you can use a freezer bag) at a low temperature.
• Place the tofu in a bag along with 4 or 5 cherry tomatoes cut in half, add some finger lime, capers, a pinch of salt and a few drops of extra virgin olive oil. Seal the bag by letting out as much air as possible and immerse it in hot water, cooking for about half an hour.
• We take our piadina cut into wedges and let it burn a little on both sides and put it aside to cool.
• Let's start plating, we will use the filtered tomato as a base, on which we will place the two fillet triangles, we use the cherry tomatoes that we take from the bag that will not be completely broken, we add the purple potato cubes and finally some parsley and a drizzle of extra virgin olive oil.

Recipe created and made by Francis Basque