I found this recipe a while back and have since adapted it to make it way better.
It’s simple to make and seriously delicious. It fits perfectly with roast potatoes, steamed veg, probably yorkshires if you’re vegetarian.
Even my Mum loves this. She admitted she would rather have had this than the pork she had made that evening!
Anyway, here’s the how-to;
1 red onion
1 block of Dragonfly original tofu (I’ve used Cauldron and one I picked up from Sainsburys. They both sucked and went all mushy. Use Dragonfly.)
3tbsp sesame oil
3 cloves of crushed garlic
1 cal olive oil spray
1tbsp sesame seeds
Mushrooms the amount you use is down to your discretion. I love mushrooms so I tend to use a whole 120g pack since they shrink when cooked
Pinch of salt and pepper
You need to make two sets of marinade to baste with twice, so divide the ingredients between two small bowls
2x 1tbsp tahini
2x 1tbsp soy sauce/tamari
2x 2tbsp agave nectar
2x 1/2 tsp vinegar
1) Cut the block of tofu into cubes, about 1cm. Slice the red onion into relatively (but not too) thin circles and break up.
2) In an oven proof dish, add the tofu, onion slices, crushed garlic, sesame oil and salt and pepper. Give it a good stir and make sure every chunk of tofu is totally coated. Put it in the oven at about 180c for around 20 minutes or until the tofu has a nice golden edge.
3) While the tofu is in the oven, make the marinade sauce in two separate small bowls. Just mix all the ingredients together.
4) When the tofu is nice and golden, take it out of the oven and coat it with one set of marinade.
5) Leave the tofu to soak up the marinade while you slice the mushrooms. Lay them out on a baking tray and spray them with 1 cal spray until they’re all covered. Bake them in the oven until soft.
6) Take the mushrooms out and add them to the tofu and marinade. Stir them about until they’re coated. Put the tofu back in the oven for another 20 minutes on 150c.
7) Take the tofu back out again and cover it with the second lot of marinade. By now they should be quite sticky. You only need to pop it back in the oven for another 10 minutes, but before you do that, sprinkle the dish with sesame seeds.
That’s it. I can’t stress how delicious this is. I make it every Sunday if I’m not at work! If you do get round to trying it, let me know what you thought!