ile concocting this dish, I pondered what else could be prepared with tofu. I wanted something a bit different, with a twist.
Then, somewhat nonchalantly, I added vegetables to the tofu cubes – because what else can you innovate with tofu and vegetables in the oven?
But when I mixed olive oil with the usual additions of garlic and spices, a spark ignited in my mind to add two tablespoons of preserved lemon and a dash of liquid smoke.
I never imagined that this would be the game-changer for the dish: it turns out it belongs to the category of the perfect bite.
And what’s surprising – unintentionally, the preserved lemon gave the dish a taste of oven-baked fish fillet with vegetables. I’ve adopted it to my regulars!
Enjoy, and let me know how it turned out😋🙏
RECIPE
Baked Tofu With Veggies- 300 gram tofu, diced
- 1 onion, cut into four and sliced
- 2 zucchini, diced
- 1 red pepper, diced
- ¼ green chili, chopped
- sweet potato, diced
- 3 cloves Sliced garlic crosswise
- 10 cherry tomatoes, halved
Marinade
- 1 Tablespoon paprika sweet or smoked
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- salt and pepper by taste
- 3 cloves garlic, minced
- ¼ cup olive oil
- 2 Tablespoon preserved lemon
- ½ tsp liquid smoke optional
Topping
- handful fresh cilantro leaves
- 2 Tablespoon pine nuts
- Line a baking tray with baking paper and set aside
- Preheat the oven to turbo mode at 190 degrees C (375 F).
- Put the tofu and vegetables in a large bowl.
- Mix the marinade ingredients in a small bowl
- Add the marinade to the bowl with the tofu and veggies, and give it a good mix.
- Transfer to the oven tray lined with baking paper and spread out nicely.
- Sprinkle a handful of fresh cilantro leaves.
- Generously sprinkle pine nuts.
- Cover with baking paper, bake in the oven for twenty minutes.
- Remove the baking paper and bake for ten minutes until it softens and browns nicely.
- Serve with rice.
- Enjoy and bon appetit❣
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