Tofu Endive Boats

Crisp, fresh endive loaded with savoury filling and finished with smoky heat. Light but satisfying — perfect for sharing (or not).

INGREDIENTS (Serves 2-3):

• 6–8 endive leaves, separated and rinsed
• 1 cup firm tofu, crumbled (or ground chicken / beef / plant-based crumble)
• ½ cup assorted vegetables, finely diced (bell pepper, zucchini, mushrooms, or carrots)
• 2–3 Tbsp KUME Chipotle Sauce
• 1 tsp neutral oil
• 1 green onion, thinly sliced (optional garnish)
• Pinch of salt and pepper, to taste

DIRECTIONS

1. Crisp the filling: Heat oil in a pan over medium heat. Add the crumbled tofu (or protein of choice) and cook until lightly golden and slightly crisp at the edges.
2. Add the vegetables: Stir in the diced vegetables and cook briefly, just until tender but still vibrant. Season lightly with salt and pepper if needed.
3. Assemble the boats: Spoon the warm filling into the endive leaves, packing gently so they hold their shape.
4. Finish with heat: Drizzle generously with KUME Chipotle Sauce and top with sliced green onions if using. Serve immediately while the filling is warm and the leaves stay crisp.