Tomato & Basil Breaded Tofu Triangles

Tomato & Basil Breaded Tofu Triangles

With seasoned Garlic Mixed Potato Wedges &

Wilted Spinach, Kale & Sundried tomato Salad

Photography by Rainbow Chef Copyright © 2018. All rights reserved

So the week is at the later and as always’, the fridge is almost bare apart from one pack of Tofu and some salad items (if we’re lucky!) and it’s at this point that one used to ponder on what to make for tonight’s tea; until I had a brainwave that is!

There is always an abundance of homemade bread rolls in the freezer and I always have a shed load of dried herbs and spices in the store cupboard; I know-breaded Tofu fingers!!

CRISP, TANGY, SUCCULANT- These crunchy coated savoury delights are not only the perfect comfort food (particularly on a rainy evening), but are healthy as they are packed full of protein and free of the bad stuff and great for kids! They also make for great party food snacks served up with plan-based dips, here’s what you do.

What Will I Need?

Large Cooking Pan

Colander

Tofu Press (OR 2 chopping boards, a clean tea towel and 5 heavy books)

Baking Tray

2 Small Bowls

Measuring Spoons

Mixing spoons

Food Processor

1 x Large Plate

Pallet Knife

Greaseproof Paper OR Kitchen Roll

Non-stick Frying Pan

Aluminium Foil

Ingredients

For the Sweet Potato Wedges

1 Large Sweet Potato

1 Large Maris Piper Potato

1 Clove Garlic Crushed

1 tsp. Mixed Dried Herbs

Pinch Pink Himalayan Rock Salt OR Sea Salt

Freshly Ground Black Pepper

½ tsp. Smoked Paprika

2 tbsp. Olive Oil

For the Tofu

400g Block organic Tofu drained and pressed (I use Cauldron Firm Tofu)

2 tbsp. Tomato Puree

1 tsp. Smoked Paprika

1 Fresh Garlic Clove Crushed

1 tsp. Dried Basil

¼ tsp. Freshly Ground Black Pepper

Pinch Pink Himalayan rock Salt OR Sea Salt

1 tbsp. Olive Oil for frying

For the Crumb Coating

1 x Fresh Wholemeal Bread Roll

1/2 tsp. Garlic Powder

¼ tsp. Freshly Ground Black Pepper

Pinch Pink Himalayan rock Salt OR Sea Salt

For the Salad

½ Large Bag Spinach

¼ Large Bag Chopped Curly Kale

5-6 Sundried Tomatoes in Olive Oil

4-5 Fresh Plum Tomatos

¼ Cucumber Cubed

½ Bell Pepper cored and cut into thin stips

½ Medium Red Onion

¼ Freshly Squeezed Lemon Juice

Pinch Pink Himalayan rock Salt OR Sea Salt

Freshly Ground Black Pepper to taste

Method

For the Tofu Fingers (Stage 1)

Wrap the drained Tofu in a clean tea towel, and then place this on a chopping board followed by another chopping board and 5 very heavy books. OR use a Tofu press (I don’t own one of these!). If using the book pressing method, I recommend pressing for 2 hours as you get a texture that’s not too firm but not too soft-just right!

Meanwhile…

Preheat your oven to 180 degrees C (200 Degrees Gas)

For the Salad

1. Wilt the spinach and Kale by simply placing in a large cooking pan, and pouring boiling water from the kettle over the top, then cover and let sit for 5 minutes, then in a colander drain and cool with cold water.
2. Place all Salad items in a large bowl and the then lightly mix with your hands until all the fresh vegetable are coated in the lemon juice mixture. Let rest in the fridge until needed. 

For the Mixed Potato Wedges

1. Chop the Sweet potato in half down the centre, then cut each half into quarters to form wedges. Repeat with the other Potato.
2. Place the wedges on a Baking Tray along with the Olive Oil, Crushed garlic and herbs, then massage with your hands until well coated and set aside until needed. 

For the Tofu Fingers (Stage 2)

1. In a small bowl mix together the tomato Puree, Smoked Paprika, crushed garlic, dried Basil, salt and pepper until well combined. Set aside.
2. For the crispy crumb coating, pop the fresh bread roll in a food processor and blitz until fine crumbs are resembled. Place in another small bowl and then add the remainder of the dry ingredients until well combined.

 Place the Potato Wedges in the oven at this point, then:

1. Take the pressed Tofu and cut down the centre of the depth, then cut into 8 fingers across the shortest length.
2. Using a Pallet Knife spread each of the Tofu fingers evenly with the tomato mixture-You only want a thin coating. 
3. Dip each of the fingers into the breadcrumb mixture, coating the entire piece as evenly as possible; then place on a large plate.
4. Heat the oil in a shallow frying pan, then place the breaded fingers and cook on each side for around 2-3 minutes until golden; wrap in Aluminium Foil to keep warm (and prevent from burning) in the oven until the wedges are crisp and golden.

Serve Piping hot with a generous portion of the salad, potato wedges and lashings of Tomato Ketchup. Enjoy!

As always, I would love to hear your results and what you think to my recipe. This is another firm favourite in my home and I hope it’ll become yours too-happy cooking!