I baked some tofu for the first time this week and can’t believe I’ve waited this long to try it. It’s entirely different to stir-fried tofu and the perfect thing for when you fancy a ‘meatier’ texture but don’t fancy mushrooms… For this recipe I used firm tofu and then pressed it for 15 mins to get as much moisture out as I could. Then I cut it into 1 inch cubes and marinated it for 2 hours in soy sauce, rice vinegar, grated fresh ginger, chilli paste, agave and minced garlic. I then baked it in a hot oven (200 degrees c) for 40 mins so it was really chewy and added it to some lightly steamed baby spinach and squeezed some fresh lemon over it.
Along side this I made a really vibrant tasty salad –
1 cup quinoa, black olives, red and yellow tomatoes, cucumber, pine nuts, walnuts, pumpkin seeds, sunflower seeds, chia seeds, hemp seeds and torn basil.
Light but filling lunch. Super easy to make and extraordinarily nutritious!