Fragrant, slightly sweet, herbal tofu and intensely mushroomy mushrooms to eat with rice and salad leaves for work lunch tomorrow. Yum!
The flavours of the marinade change as it bakes, and come together beautifully. A peppery salad leaf such as rocket makes a lovely contrast!
400 g firm tofu, cut into cubes or sticks
175g mushrooms, in big chunks (I cut each of mine into 6 wedges)
for the marinade
3 tbsp tamari
50 g pickled gherkins
2 tbsp lime juice
1/2 tsp molasses
1 tsp oil
50 ml water
a pinch of black pepper
For the marinade simply whizz all the ingredients together in a food processor to make a loose paste.
In a large roasting tray, toss the tofu and mushrooms with the marinade. Leave for 20 minutes. Preheat the oven to 220 degrees c.
Transfer the tray to the oven and bake for 30 to 40 minutes, turning the tofu and mushrooms a couple of times. When it’s done, all the liquid should have evaporated, the and the tofu should be browned and crisp on the outside.