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.