By April 23, 2018May 27th, 2020Recipes

Makes enough for 2 (depending on the pack size)

I didn’t really get into using tofu until earlier this year, but I’m glad I did. Most people I speak to just don’t really know what to do with it, hence they get confused and just avoid it. But not only is it a great source of protein for non meat eaters it’s also easy to cook and Has a long shelf life so can form part of your store cupboard staple. With the weather warming up and the days getting longer, naturally we feel like lighter meals so why not give it go. Either plain or smoked is fine (I prefer smoked but if you haven’t made it before then perhaps just go for the plain)

1 pack of firm tofu (plain or smoked)
2 teaspoons minced garlic
1 teaspoon olive oil
A thumb size piece of ginger, finely chopped or grated
Juice of 1 lime

Remove the tofu from the pack. Some packs wont need draining and others will, read the label to find out if it does or not. If it does – wrap in a tea towel. Place this on a side plate and place another one on top. Sit a tin of beans on top and leave for a minimum of 30 minutes.
Mix the remaining ingredients together to form a marinade.
Slice the tofu into pieces about ½ a centimetre thick then lay in a tray or dish and pour the marinade over ensuring there is some on every piece. Place in the fridge over night if possible but if not just an hour or so will do.
Preheat your oven to 200C.
Line a large flat baking tray with greaseproof paper.
Carefully remove the tofu and place on the tray. Bake for 20 minutes, then turn and bake for a further 20 minutes.
Once it’s golden it’s done.
Enjoy with a crunchy raw slaw or even as a snack. I’ve been known to grab a few slices from the fridge on the run out the door. The picture above is a lunch bowl I made late last year, anything goes.

Kate Taylor

Author Kate Taylor

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