Categories

Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Salads, Sweet Treats.

08/02/16

Grilled tofu with caramelised onions & red peppers

Ingrediants

  • Block Tofu 1, cut lengthwise

For the marinade

  • Soy Sauce or tamari 5 tablespoons

  • Honey 1 teaspoon

  • Turmeric ¼ teaspoon

  • Garlic black bean sauce 1 tablespoon

  • Coriander Handful, finely chopped

  • Rapeseed or other oil 1 tablespoon

  • Yoghurt 1 tablespoon

  • Sesame seed 1 tablespoon

For the caramelised onions and peppers

  • Red pepper ½, thinly sliced

  • Red onion ½, thinly sliced

  • Coconut oil ½ teaspoon

  • Maple syrup (or honey) 1 teaspoon

  • Salt Pinch

  • Paprika Pinch (optional)

On the side

  • Avocado 1, chopped

Method

Start by placing tofu slices on several layers of paper towels or tissues and cover with additional towels, to squeeze out the water.

Preheat the oven on 260°C. Mix together all the marinade ingredients in a bowl. Cut the block of tofu into thick long slices, dip them in the sauce, making sure they are fully covered in the sauce. Leave them to marinate in the sauce for as long as you can if you have time (optional). Now place in the oven and let this cook for around 20 minutes, then switch on the grill and leave the tofu to grill for 5 minutes on each side – keep checking to see the tofu does not burn.

Finally, make the caramelised onions and red peppers. Start by melting the coconut oil in a flat pan on low heat, then add the thin slices of peppers and onions, add the maple syrup, salt and paprika and mix together. This should take only a few minutes.

Place two blocks of tofu on a plate, garnish with a spoonful of caramelised onions and peppers as well as a few springs of parsley, and serve with a side of avocado pieces.

Note: try to chop the avocado last, so it looks as green as possible. If you do chop in advance, squeeze lime or lemon to prevent it from turning brown.
If you don’t have coriander, use parsley, or just leave out altogether

Screen Shot 2016-02-08 at 22.26.18

Tofu is one of those things I need in my diet, at least once a week. It’s such a great protein source for vegetarians and vegans, it’s got that soft texture which I just love, and it’s super easy to cook. I usually make a quick and easy stir fry, but sometimes, it’s nice to cook something that has more texture and flavour and oomph. So here’s a lovely rich marinade and a slightly sweet accompaniment of caramelised peppers and onions, along with a few pieces of avocado… for good measure.

Serves 4

- Share This -