Yesterday I shared my Pesto Crusted Tofu recipe. I wasn't planning on doing tofu for dinner again, but a later than expected arrival home, and not having a huge amount in the pantry, led to a scramble to come up with something quick and nutritious for dinner.
Fortuitously, I had watched a Derek Sarno video earlier in the day and it provided some inspiration. Derek created some tofu steaks, topped with a cheesy, garlic and spinach crumble top. This was roasted alongside some parboiled potatoes and carrots, and some courgette.
Now, with bare cupboards I didn't have the spinach, soft cheese nor courgette, so I did something slightly different.
Instead of using spinach, I thinly sliced half an onion and sautéed it in the same pan as I was searing the two halves of the firm tofu. After removing the tofu to the baking tray, I added some finely diced garlic to the onion, just for a minute.
The onion and garlic went into a bowl with the zest and juice of half a lemon. As I didn't have cream cheese, I used mayonnaise instead, a couple of tablespoons mixed into the bowl. Also I added some salt and pepper. To up the veg content, and change up the flavour, I added in some sauerkraut.
This mix went on top of the tofu steaks. I added a few halved chestnut mushrooms into the bowl, to coat with the remaining sauce. These then went onto the tray with the tofu steaks.
As Derek had done, I parboiled some potatoes and carrot. I stirred these into the dregs of the sauce in the bowl and added a couple of glugs of olive oil and some salt. These veg went onto the end of the baking tray.
The whole lot was roasted at 200C for about 30 minutes.
After the first 10 minutes I added breadcrumbs, which had been mixed with a good pinch of salt and some dried herbs, to the top of the veg on the tofu. Any remaining crumbs which didn't fit on the tofu were sprinkled in and around the mushrooms.
