I absolutely love tofu, especially when it’s baked and is crispy on the outside but soft in the middle! This recipe is just an idea of a marinade but there are so many possible options 🙂 Soy and honey is another one of my favourites…
(Serves 1)
- 200g Extra firm tofu
- 1tsp. Rapeseed oil
- 1/4tsp. Chilli powder (optional)
- 1/4tsp. Cayenne Pepper
- ½ tsp. Paprika
- 1/2tsp. Onion granules
- 1/2tsp Dried oregano
- Pinch of Ground cinnamon
- Pinch of Turmeric
- 1tsp. Balsamic vinegar
- 1/2tsp. Honey
- 60g dried Couscous
- 1tsp. Lemon juice
- Stock (optional)
- 1 Carrot Julienne peeled (peel into ribbons using a normal peeler)
- Handful of fresh Spinach sliced into ribbons
- Fresh chilli (optional for garnish)
- Lemon rind (for garnish)
- 1tsp. Extra virgin olive oil
- 1tsp. Seeds
- Salt & Pepper
- Cut the tofu into 1cm thick 3cm x 3cm squares and remove any moisture by pressing in between sheets of kitchen towel
- In a bowl mix the oil, balsamic vinegar, salt and pepper, and all the spices and brush onto the the tofu
- Place the tofu on a baking tray lined with baking paper
- Bake at 200 degrees C for 12 mins then flip squares and cook for a further 10mins
- To the dry couscous add the lemon juice along with a good amount of ground black pepper
- Cook the couscous according to the packet – I tend to use chicken/vegetable stock to add extra flavour but if you don’t want to make sure to add a pinch of salt to the water when cooking your couscous
- Once the couscous is cooked mix in the carrot and spinach as well as extra virgin olive oil
- Garnish with the seeds, chilli and lemon rind and serve with your crispy spiced tofu
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