Monthly Meal Idea: Tofu Bake
Serves 4
- 6oz (175g) tofu, diced
- 15mg (1 tbsp) soya sauce or tamari
- 750g (1½ lb) potatoes chopped
- (30ml) 2 tbsp olive oil
- 225g (8oz) chopped leeks
- 1 garlic clove, crushed
- 1 large aubergine, diced
- 175g (6oz) mushrooms, chopped
- 5ml (1 tsp) thyme
- 5ml (1 tsp) oregano
- 1 tbsp wholemeal flour
- 300ml (½ pint) water or vegetable stock
- 1 tbsp sesame seeds
Marinate the tofu by pouring the soya sauce over it and leave to stand for 30 minutes. Bring enough water to the boil to cover the potatoes and cook until soft. Mash them with a little salt and leave to one side. Heat up the oil in a frying pan and add the leeks, garlic and aubergine and cook until tender.
Add the mushrooms, thyme and oregano and cook for a further 2-3 minutes. Sprinkle the flour over the vegetables, stir over the heat and cook for 1-2 minutes. Gradually add the water or stock, bring to the boil and add the tofu and soya sauce. Simmer for 5 minutes.
Pour the vegetable mixture into the bottom of an ovenproof dish, spread the potatoes over the top, sprinkle on the sesame seeds and bake for 30 minutes in a pre-heated oven at 190C, 375F, gas 5.