Baked Sumac Tofu

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Twice baked Tofu n chick peas

Baked Sumac Tofu  (next)
Twice Baked Tofu n chick peas (below)




Serves 2 but I eat half and used the remainder to make Twice baked tofu n chick peas next day (see below).

Carefully drain a packet of firm tofu using a sieve whilst making the spice mix and preparing a veg  amount to your liking. I used swede, sweet potato and pak choi –

2 tsp sumac, 1 tsp freshly ground black pepper, 1 tsp freshly ground garlic with herbs salt, 1 tsp freshly ground garlic with chilli salt, half tsp dried hot paprika and dried cumin.

Carefully place the tofu in  a baking dish along with a peeled quartered red onion around the outside. Drizzle some oil on the red onion. Use a teaspoon to evenly top the tofu with the sumac mix. Gently turn the tofu over with a frying slice and again top with tofu with the spice mix. Add a drizzle of sunflower oil on top.

Preheat a fan oven to 200 and place the baking dish in the oven for 20 minutes.

I had some butternutsquash seeds which I cooked in a small dish with a drizzle of oil and a touch of paprika alongside the tofu for the last 10 minutes.  

Meantime peel and dice some swede and sweet potato then boil of the hob for 20 minutes. Turn the hob off then drain the veg into a sieve and put them back into the pan onto the still warm to mash well. Tip: this heat is the best way to mash root veg.

Rinse and cut a quarter head of broccoli into medium sized florets. Chop the root from a pak choi bud and cut a 4” piece off there. Half it and place in a pan of boiling water along with the broccoli. Cover with boiling water, reduce heat to medium and cook for 12 – 15minutes.

Serve tofu topped with the roasted butternutsquash seeds (if used) and veg.

Serves 2 but if serving one I use the remainder to make Twice baked tofu n chick peas next day.
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Twice baked Tofu n chick peas

Use overnight fridged leftovers.

Prepare veg –

Peel and fine long slice 1 red onion.

Rinse a quarter head of broccoli, cut the hard stalk off close to the florets and finely long slice so the florets separate in a heap.

Peel and thinly slice half a garlic bulb.

Line baking dish first with the red onion, the sliced garlic then the broccoli. Open a can of chick peas in salted water, drain the water off. Place the chick peas next in the baking dish and spoon evenly over 6 tbsp of the salted water and 2 tsp sunflower oil.

Finely slice the reserved tofu and spread evenly next, then finally top all with the reserved sweet potato/swede mash. Sprinkle over 2 tsps dark soy sauce.

Bake in a preheated oven for 30 minutes 200 fan. If you have not sliced the broccoli fine enough it will still have a bit crunch which I like. If this is not to your taste cook a further 5 minutes.

Spelt dahl

Prepare:

Rinse and cut half a cauliflower into florets

Slice a peeled yellow onion

Dice 2 closed cup mushrooms

Grate half a garlic bulb

In a small dish add 1 tbsp brown lentils, red lentils and bulghur wheat and 2 tbsp spelt.

In a small dish add 2 tsp curry powder, half a tsp dried cumin and garam masala, 1 tsp dried ginger, half tsp mustard seeds, quarter tsp fennel seeds, quarter tsp whole chia seeds and 1 tsp tarragon.

In a deep pan drizzle in some oil, heat and stir fry the onion for a minute. Add the cauliflower and stir another minute.

Sprinkle on the dish containing the spices. Add the mushrooms and garlic and stir in for about 10 seconds.

Stir in  the lentils, bulghur wheat and spelt mixture.

Add 200ml vegetable stock and bring to a boil. Turn heat down to a simmer cooking for 20 minutes.

Sprinkle on 2 tsp dried or 2 tbsp fresh coriander.

In the middle of the fry pan add 3 tbsp frozen peas, 1 tbsp cut frozen green beans and small broccoli florets and cook a further 5 minutes.

The liquid should have soaked in to leave a firm dahl to serve on a bed of washed spinach.

Baked Gammon n veg medley

Prepare the following veg and mix in a bowl with one beaten egg.

Half a diced white onion.

1 large flat mushroom.

1 grated corgette.

Drain a can of baked beans in tomato sauce and mix in with the veg.

Place all into a casserole dish and flatten evenly down. Add freshly ground sea salt granules and black pepper. Spread 2 tbsp of the drained tomato sauce on top.

Place a piece of gammon in the middle of the casserole and bake in a preheated fan 200 oven for 15 minutes.

Turn the gammon over and place a round of fresh pineapple on to of the gammon and bake a further 15 minutes before serving.

Baked Sweet Potato Rosti

Mix in a bowl:

1 small sweet potato peeled and grated.

3 diced spring onions

2 diced mushrooms

1 tbsp of your choice of either hot, spicy or herby sauce

Add 1 beaten egg and mix to combine then spread into a flat small casserole dish.

Bake in a 200 preheated fan over for 30 minutes then serve on a bed of rinsed spinach.

Brunch bake

Enjoy this lighter baked version of bangers n beefburger oven bake.

Preheat the oven to 180 fan.

Place 2 cumberland sausages and one quarter pound quality beefburger on a trivet in a deep baking dish to drain off any excess fat and bake on the top shelf for 15 minutes.

Using a sieve drain the tomato sauce from a 454g  can of baked beans and put the beans into your deep serving dish.

Peel a large deep flat mushroom and place bottom side upwards on top of the beans. Break 2 eggs into a small bowl and carefully pour the eggs into the mushroom cavity then top with freshly grated black pepper.

Put this dish into the oven after the 15 minutes meat cooking time has elapsed on the second shelf of the oven.

Turn over the sausages and beefburger and cook all food for 16 minutes.

Remove all food from the oven. Top the beans with the sausages and beefburger and just place the dish into a larger dish so you do not burn your tray or self when serving with 2 soft seeded buns.

Korean BBQ tofu and duck breast

Place a block of firm tofu in a sieve over a bowl and allow to drain to 10 minutes.

Meantime make the Korean BBQ sauce marinade:

Whisk 3 tbsp. soy sauce 1 tbsp. rice vinegar 3 cloves garlic, minced fine and crushed, half a red chilli fine diced,  2 tbsp. ketchup, hoisin sauce or barbecue sauce 1 tbsp. maple syrup 1 tsp. sugar 1 tbsp. sesame oil, 2 tsp. hot sauce, or to taste.

 

Pat the tofu dry with kitchen towels. Cut the tofu into cubes.

Place the tofu and 2 duck breasts in different shallow containers and cover both with marinade for at least 20 minutes.

Pre heat the oven to 180 fan.

Bake the duck breast in the top of the oven on a trivet over a dish to drain excess fat for 30 minutes and bake the tofu on the shelf below in a lightly grease baking sheet turning after 20 minutes alongside half a large flat mushroom.

For lightly crisped tofu not soft and squishy, but not charred, bake without the marinade. For a softer version bake in the marinade.

Serve the tofu and mushroom on a bed of rinsed spinach with the duck breasts to the side with or without the marinade. I prefer with.

Butternutsquash Bake

For an easy meal cut 1 large butternutsquash in half lengthways and remove the seeds placing them into a small baking dish. Cut the butternusquash into wedges and place into a deep baking dish.

In a bowl mix 2 tbsp rapeseed oil, 3 grated garlic cloves, 1 tsp dried sage, 1 tsp dried rosemary and 1 tsp fresh ground black pepper and brush the butternutsquash with the mixture and also dab a bit onto the butternutsquash seeds in the small baking dish.

Bake the butternutsquash in a preheated 180 fan oven for 15 minutes, remove and top with 1 can of baked beans with the tomato sauce drained off. Now place the butternutsquash seeds in the small baking dish into the oven and bake both dishes for 15 minutes.

Serve half the amount for a meal portion and reserve the left overs for the Roasted butternutsquash bake recipe perhaps tomorrow.

 

Roasted butternutsquash bake

Prepare:

Place 2 sheets of lasagne in a separate dish so the lasagne can lay flat and pour just enough boiling water on to cover the lasagne sheets to soften whilst preparing veg.

Dice 1 green chilli pepper with seeds, half a red onion, half a large flat mushroom, a round of pak choi and pointed cabbage.

Roughly mash the roasted butternutsquash retained from the previous recipe.

Cut half inch sized round of swede then cut down the middle into 2 equal sizes. Slice one of these into double matchstick sized pieces, keep the other as it is for the time being.

Layer as follows:

Open a 400g tin of baked beans and use the tomato sauce as a first layer.

One sheet of the softened lasagne.

A layer of baked beans.

The diced veg.

One sheet of the softened lasagne.

A layer of baked beans.

The roasted butternutsquash.

The double matchstick sized swede portions around the edges of the food in the casserole.

Using the large holes of a grater, grate the unprepared piece of swede in the middle of the squash.

Freshly grind on some black peppercorns and garlic with herbs salt.

Bake 180 fan oven for 40 minutes.