Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Three to five days prior to cooking, prepare the lacto-fermented tofu by pressing 500 grams of extra-firm tofu for 30 minutes to remove excess water, then slice it into 1-inch thick pieces.

2. 2

   Dissolve 1.5 tablespoons of sea salt into 4 cups of filtered water to create a brine, then submerge the pressed tofu slices in this brine in a clean jar, ensuring they are completely covered before sealing and fermenting at room temperature for three to five days.

3. 3

   On the day of cooking, peel and dice 1 large rutabaga (neep) into 1-inch cubes and boil in salted water for 15-20 minutes until tender, then drain and mash with a fork, incorporating 0.5 teaspoon of black pepper.

4. 4

   While the rutabaga boils, finely dice 1 medium onion and sauté it in 1 tablespoon of rapeseed oil in a large pan over medium heat for 5 minutes until softened.

5. 5

   Add 2 cups of steel-cut oats and 1 teaspoon of dried thyme to the pan with the onion, toasting for 3 minutes until fragrant, then gradually stir in 0.25 cup of vegetable stock and cook for 5-7 minutes until the oats are tender and the mixture is fluffy, creating the skirlie.

6. 6

   Drain the lacto-fermented tofu slices from their brine and gently pat them dry with a clean cloth, then dredge each slice thoroughly in 0.5 cup of additional steel-cut oats, pressing firmly to ensure an even coating.

7. 7

   Heat the remaining 1 tablespoon of rapeseed oil in a separate frying pan over medium-high heat and pan-fry the coated tofu slices for 3-4 minutes per side, until golden brown and crispy.

8. 8

   Serve the crispy, lacto-fermented tofu immediately alongside the warm mashed rutabaga and the savoury oat skirlie for an authentic Scottish meal.