Love it or hate it? 😛 I haven’t posted a tofu recipe for a while! It’s one of those foods you either love, and try all different ways, or hate and avoid at all costs! I used to fall into the latter. I could never see the point of eating a bland lump of disintegrating mush. Boy was I wrong! Do you know how tasty good tofu is!?
Crisp, spicy tofu with caramelised crispy onions, corn and kale
There is a trick to cooking tofu and it makes complete sense once you think about it! Tofu is sold in water. Tofu is like a sponge. Take the water out and you have a sponge ready to soak up any flavour you like. I have a tofu press! Maybe an extravagance. Maybe a piece of kitchen junk, but not in the Life Diet Health kitchen! This 400g block of tofu was pressed and no less than 135ml liquid came out! That made one firm almost solid block of tofu. It even tasted okay raw just like that! Okay don’t try that – that will put you off! 😛 Anyway, if you take all of that liquid out, you can put a lot of something back in! I usually use a mix of soy sauce, maple syrup, tahini and liquid smoke, but I thought I’d try something easier!
usually always bake tofu on its own, or just with a crunchy crumb, and had never thought to add something to it while cooking in the oven. Onions! Wow! This was so good I was picking it before it even got on my plate! As always, you can omit anything you don’t like (except the tofu!) or switch it about, so lose the kale, use a milder paste, add more salt, try a handful of peas, your choice! I hope you love this as much as I did!
Spiced Tofu (Vegan & Free-From)
- 1 x 400g block of firm tofu
- 2 tablespoons chili paste
- 1/2 teaspoon red chili flakes
- 1 onion sliced
- 1/2 cup of frozen sweetcorn
- handful of kale
- 1 cup couscous (I used cassava couscous)
- 1 tablespoon nutritional yeast (or sub stock cube)
- 2 cups boiling water
- Press the tofu and ensure as much liquid is removed as possible. Cut in half lengthways, then cut into chunks. Put on a greased or lined baking tray.
- Smear the chili paste over the tofu, then sprinkle over the chili flakes.
- Scatter the onion over the tofu then bake for 15 minutes on a medium heat.
- While the tofu is baking, mix the couscous with the nutritional yeast, pour the boiling water over, stir, then cover.
- Check the tofu and turn over if necessary. Throw the sweetcorn over the tofu and return to the oven for 5 minutes.
- Loosen the tofu and gently mix everything together before adding the kale. Cook for a further 2-3 minutes.
- Put the couscous on a plate and add the tofu and veg.
Serve & Store
- If you have leftovers, store refrigerated for up to 3 days. Delicious cold but you can reheat it.
- If you don’t have chili paste, mix 1 teaspoon of chili powder, 1/2 teaspoon paprika, 1/2 teaspoon coriander powder, 1/4 teaspoon garlic, pinch of cumin and salt to taste with 1 teaspoon melted coconut oil and 2 tablespoons water.
- Swap the chili paste for curry paste.
- Add some fresh garlic cloves, change the vegetables, add a handful of fresh herbs.
- Lose the couscous and serve with jacket potatoes, salad or rice.
- Try with corn couscous and add a cup of red kidney beans for an easy Mexican meal.
- Delicious with a quick creamy sauce such as plain (I use coconut) yogurt mixed with mint and a dash of salt.
Quick and easy very tasty tofu!