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Creamy Tuscan Tomato Baked Tofu with Roasties & Basil

Servings 4
Total Time 45 minutes

Ingredients

Roasties

  • 800 g potatoes diced 2cm
  • drizzle of olive oil

Baked Tofu

  • 600 g firm tofu
  • ¼ tsp paprika
  • ¼ tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp brown sugar
  • drizzle olive oil
  • 2 cloves garlic minced
  • 1 cup cashew or soy cream or regular cream if not plant based
  • 2x 400 g cans cherry tomatoes
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 lemon zested
  • 100 g baby spinach

Green Beans

  • 200 g green beans ends trimmed

To Serve

  • 25 g sliced almonds
  • 1 lemon cut into wedges
  • 4 Tbsp basil leaves picked

Instructions

  • Before you start
    Preheat 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 roasties
    Dice 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 & bake
    Mince 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 beans
    Trim 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.
  • Serve
    Serve tofu with potatoes and sauce, topped with basil and almonds and lemon wedges on the side.