2 Cucumbers, peeled, seeded and cut into thin strips
Red onions, finely diced
In a medium bowl combine the beans, onion powder, garlic powder, geera, chili powder, olive oil, bitters and salt and lime juice to taste
Allow this mixture to marinate overnight or at least 4 hours. (To allow the flavours to infuse)
***You can complete the meal with a protein of choice as seen in the photo, but this recipe is intended for vegetarians
4 tbsp Olive oil
2 tbsp Soy sauce
1 tbsp Sherry (optional)
½ tsp Ginger, minced
1 tsp Garlic, minced
1 tsp Oyster sauce
3-4 Dashes of ANGOSTURA® aromatic bitters
1 pkg Tofu, cut into 1-inch slices
Place the above ingredients in a bowl, add the tofu and allow it to marinate overnight or for at least 4 hours
Heat a heavy cast iron skillet, add a little oil to coat the base (you want to get the pan hot so that you can “sear” the tofu) and add the tofu to the pan. Allow it to sear and change to a nice brown colour. Remove and set aside.
Add the tomato wedges, cucumber, red onion and sweet pepper to the bean salsa and toss gently. Serve the salsa on a platter of choice, rest the tofu on top and garnish with the watercress.