Creamy Tuscan Tomato Baked Tofu with Roasties & Basil
Servings 4
Total Time 45 minutesmins
Ingredients
Roasties
800gpotatoesdiced 2cm
drizzle of olive oil
Baked Tofu
600gfirm tofu
¼tsppaprika
¼tspdried oregano
½tspgarlic powder
½tsponion powder
1tspbrown sugar
drizzleolive oil
2clovesgarlicminced
1cupcashew or soy creamor regular cream if not plant based
2x 400gcans cherry tomatoes
1tspbrown sugar
1tspsalt
1lemonzested
100gbaby spinach
Green Beans
200ggreen beansends trimmed
To Serve
25gsliced almonds
1lemoncut into wedges
4Tbspbasil leavespicked
Instructions
Before you startPreheat oven to 220°C (or 200°C fan bake). If you do not have an ovenproof frypan, set aside a large baking dish.
Prep & cook roastiesDice potatoes 2cm. Toss with oil on a lined oven tray and spread in a single layer. Season with salt and pepper and roast on lower oven rack for 25-30 minutes, until tender and golden. Turn once during cooking.
Prep & cook tofu.Pat tofu dry and cut into 8 long fingers, 2cm wide. Heat oil in a medium frypan on medium-high heat - a Le Creuset 30cm Shallow Casserole is perfect here! Coat tofu in ragù spices and cook for 1-2 minutes on each side, until golden. Transfer tofu to a plate, set aside and return pan to medium-high heat.
Make sauce & bakeMince garlic. Heat oil and garlic for about 1 minute, until fragrant. Add cashew cream, tomatoes, sugar and salt and simmer for about 5 minutes or until reduced. Zest lemon and add to pan along with spinach. Stir to combine. Transfer to a baking dish if using. Place tofu steaks in sauce and bake on upper oven rack for 15 minutes until sauce has reduced.
Prep beansTrim ends from beans and season with salt and pepper. When potatoes have 5 minutes cook time remaining, push potatoes to one side of the tray and add green beans. Return to the oven for 5minutes, until beans are tender.
ServeServe tofu with potatoes and sauce, topped with basil and almonds and lemon wedges on the side.