We’ve blogged this method of cooking tofu before, and it’s so ridiculously easy and makes such a great result that I hardly cook it any other way now!
There’s no need to press the tofu with this method, it’s simply sliced, and baked in a little oil in a hot oven for quite a while – about 45 minutes. The result is a crispy and chewy tofu which is wonderful in sandwiches.
And this past weekend I wanted a kebab! We’d picked up some B-Free pitta breads which happily are vegan and gluten free (but you could of course make our great recipe!).
The tofu is cooked in a marinade of fresh mint, cumin seeds and dried ramsons (or fresh garlic) and stuffed into a pitta with a creamy salad of cabbage and carrot, and some fresh tomatoes. And pickled chillies, yay!
The dressing for the salad is basically the same as the one for our creamy tahini roast cauliflower. It’s so good it’s become an absolute favourite! But a simple oil and vinegar dressing would be great too.
For the tofu shish
400 g firm tofu (the kind from the refrigerator)
1 tsp cumin seeds
3 tbsp fresh mint leaves, shredded
1 tbsp dried ramsons, (or 1 clove of fresh garlic, crushed)
a pinch of salt
3 tbsp good oil, I used cold pressed rapeseed oil
For the salad
1 large leaf of sweetheart cabbage, rib removed and finely shredded
1 carrot, grated or shredded
100 ml unsweetened soy yoghurt
1 heaped tbsp tahini (softened with a tbsp of hot water if it’s set)
a pinch of salt
1 tsp lime juice
4 – 6 cherry tomatoes, quartered
Pitta bread or wraps
Preheat the oven to 200 degrees c.
Slice the tofu into 0.5 cm slices. Gently toss it together with the oil, mint, dried ramson, cumin seeds and salt in a bowl. If you’re not ready to cook it straight away it’s fine left to marinate for a few hours.
Arrange the tofu in a roasting tray so it isn’t overlapping. Bake for 30 minutes, and then flip the tofu over. By this point it should have reduced quite a lot in size and be golden on the underside. Bake for a further 15 minutes until it’s crispy and chewy.
While the tofu is cooking make the salad.
Mix together the soy yoghurt, tahini, salt and lime juice and toss with the shredded vegetables.
Serve the delicious tofu stuffed into pittas with the salad, tomatoes and pickled chillies.