I like making my own tofu from scratch. It is a quite time-consuming process as it requires soaking the beans, making soy-milk, separating the soy protein from the whey and finally pressing the water out of the tofu to get a firm and solid block of dairy free “fresh cheese”…
Plain tofu tastes a bit bland, but if you spice it and combine it with some nice and fresh ingredients you are in for a healthful treat.
I often go for Asian-style marinades, but in this recipe I have used Mediterranean herbs, olive oil, garlic and some drops of lemon juice to spruce up my tofu.
I cut the tofu and the vegetables (carrots and zucchini) in wedges and bake the lot in a pan until golden brown, before adding some cherry tomatoes. I serve the tofu and vegetables with a portion of gluten-free fettuccine and a topping of roasted pine-nuts.
- 150 g of firm tofu, cut in wedges
- 200 g squash, cut in wedges
- 1 small carrot, cut in wedges
- A handful of cherry tomatoes
- 2-3 garlic cloves, minced
- 1 tsp of dried basil
- 1 tsp thyme
- 0.5 tsp rosemary
- a pinch of chili flakes
- salt, black ground pepper
- 1 tbsp olive oil
- some drops of lemon juice
- Cut the tofu, the zucchini and the carrot in wedges
- Mix the olive oil with the herbs, salt, pepper, chili flakes, lemon juice and minced garlic in a container
- Add the vegetables and the tofu, close the lid and gently shake the container to evenly distribute the marinade
- Place in the fridge for at least 30 min
- Cook a generous (if planning for two) serving of glutenfree pasta and set aside
- Heat up a skillet on medium to high heat and neatly space the tofu and vegetables on the hot surface
- Bake for some minutes on each side, until golden brown
- Pierce the cherry tomatoes with a fork and toss them in the pan
- Lower the heat, add a couple of tbsp of water and bake the vegetables for another 3-4 min
- Turn off the burner, add the pasta and drizzle with some extra olive oil
- Serve with a topping of roasted pine nuts
- You can roast the pine nuts while baking the tofu and the vegetables.
- I used edamame fettuccine, but any pasta or noodles of your choice will do!