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Oven-roasted Tofu Mediterranean

cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

45 minutes: 5-10 minutes preparation time, the rest in the oven

Serves:

Oven-roasted Tofu Mediterranean

A really simple recipe that bakes while you prepare other things. We’ve converted many ‘tofu virgins’ with this dish! You could also add other vegetables, such as thin strips of pepper, shredded kale, finely chopped leeks or shallots...

Gluten-free version
- use plain tofu rather than smoke
- use tamari soya sauce as it is wheat-free  

Ingredients: 

  • 450g/1lb firm tofu, plain or smoked
  • 2 tbsp plain soya sauce – preferably shoyu or tamari – if using tamari, reduce to 1-1½ tbsp as it is stronger
  • 1 tbsp oil, any kind. Olive oil or leftover oil from a jar of sundried tomatoes is good!
  • 2 cloves of garlic, crushed
  • 2 tsp grated fresh ginger (or cheat and use ready grated ginger in a jar)
  • ½ tsp dried rosemary
  • 1 heaped tsp paprika
  • Black pepper
  • 6 small-medium tomatoes, eg cherry or plum. A mixture of red and yellow looks particularly pretty

Method: 

1. Pre-heat oven to 225°C/450°F/Gas Mark 7.

2. Drain the tofu in a colander, place a clean cloth on top of it and weigh down with something heavy like tins of baked beans, pressing gently to remove some of the excess liquid. Then cut into medium-sized cubes.

3. In a medium oven dish (approximately 8 x 5 inches), place all the ingredients. Using clean hands or a large spoon, gently toss everything together so that the tofu is evenly coated.

4. Bake in the oven for 15-20 minutes, or until the cubes are brown on top.

5. Gently turn over the cubes so the paler bits get a chance to brown.

6. Return to the oven and bake for another 15-20 minutes.

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We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

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