Oven-roasted Tofu Mediterranean for Caterers

Vegan

An aromatic and delicious recipe. If you don't use tofu because it's an unfamiliar ingredient or you are concerned that it's tasteless, this should persuade you! It would work best with a couple of other accompaniments - some are suggested below.

It also works out quite cheaply if you buy loose tofu from an Oriental store. We found excellent GM-free tofu in 500g blocks - ordinary or organic - for a very reasonable price. Or contact jane@viva.org.uk for wholesale details. Use four of those for this recipe.

Gluten or wheat-free option – use wheat-free soya sauce (tamari)

Serves:

Time:

45 minutes-1 hour: 5-10 minutes preparation time, the rest in the oven

Diabetic friendly

Gluten free

No nuts

No sesame

Reduced fat

Reduced sugar

Ingredients:

2 K plain firm tofu, cut into cubes

8 tbsp plain soya sauce – preferably shoyu or tamari – if using tamari, reduce by 1-1 ½ tbsp as it is stronger

4 tbsp oil, any kind. Olive oil or leftover oil from a jar of sundried tomatoes is good!

8 cloves of garlic, crushed

4 tsp grated fresh ginger

2 tsp dried rosemary

4 heaped tsp paprika

Black pepper, lots

450g cherry tomatoes, red and/or yellow

Serving suggestions

• Spicy sweet potato wedges and salad

• Quinoa Pilaf and/or roast vegetables

Method:

1. Pre-heat oven to 225°C/450°F/Gas Mark 7. The ingredients can be prepared while the oven is heating.

2. Place everything in a large metal oven dish (fairly deep). Using clean hands or a large spoon, gently toss everything together so that the tofu is evenly coated.

3. Bake in the oven for 15-20 minutes, or until the cubes are brown on top. Gently turn over the cubes so the paler bits get a chance to brown.

4. Return to the oven and bake for another 15-20 minutes – longer if it needs to crisp up a bit more round the edges.