We have a thing for sauces, and that is no news! However, some are just better than others, and salsa verde happens to be one of our favourites because of the complexity of its flavour, and also because it has that bright green colour that makes it look really, really good! Due to our unbelievable passion for salsa verde before going vegan, we accepted nothing less than perfection during the developing of this sauce, and I’m happy to say that the results we’ve managed to achieve meet all of our expectations. The only missing piece of the puzzle here is for you to try the sauce and let us know if you find it as good as we do, and hopefully report back with some positive feedback.
2.5ozparsley (1.8oz blanched)
8.8ozsilken tofu, diced
2 tspapple vinegar
1garlic clove, chopped (0.2oz)
0.3ozcapers, chopped
1 tbspdijon mustard (0.5oz)
2 pinchesblack pepper (⅛ tsp)
½ tspsalt
0.4ozparsley
¼ tspkala namak (black salt)
1.7ozfirm tofu, diced (optional)
Instructions
- To begin with, blanch the parsley in boiling water for 15 seconds, drain it, and place it into a bowl filled with iced water to quickly cool it down.
- Squeeze the blanched parsley to remove any excess water that would otherwise end up in the sauce and thin its consistency, and then roughly chop it before moving on with the recipe.
- Now, place the tofu, the blanched parsley, the vinegar, the garlic, the capers, the mustard, the pepper, and the salt into a food processor, and blitz the ingredients until the parley is reasonably blended, and it gives some of its colour to the rest of the ingredients, which should take about 20 seconds.
- Now, add the fresh parley and the black salt into the processor, and blitz again. You don’t want to completely smash the raw parsley during this step, but simply chop it finely enough not to be perceived while enjoying the sauce. The combination of blanched and raw parsley creates a very interesting contrast of textures, and also gives the sauce a completely different depth of flavour.
- To complete the recipe, transfer the sauce into a bowl, fold in the diced tofu and the salsa verde is ready! This last step is needed to add some extra texture, which is traditionally done by adding boiled egg whites in the authentic recipe. However, if for some reason you don’t have firm tofu, make sure to replace it with the same amount of silken tofu, or you will obtain an unbalanced sauce.
Substitutions and Tips
- Silken tofu can be substituted with regular tofu. However, since the consistency of regular tofu is not as soft as silken, our recommendation is to first blend the regular tofu with a touch of soy milk to get it to the consistency of blended silken tofu, and then measure it, and use it for the recipe.
Yield, Times and Info
Makes: 4 servings
Preparation Time: 15m
Storage Times: keeps for 3 days in the fridge
Preparation Time: 15m
Storage Times: keeps for 3 days in the fridge
