Tofu with Cornbread
Crispy tofu and mushrooms baked over a slice of cornbread, served with tender green beans.
INGREDIENTS
For the Tofu with Broa:
- 400 g Natural tofu
- 200 g Smoked tofu
- 1 Small cornbread
- 2 Large onions
- 3 cloves Garlic
- 250 g Shiitake mushrooms
- 150 g White mushrooms
- 4 leaves Nori seaweed
- 4 leaves Bay leaf
- Lemon juice, to taste (optional)
- Olive oil, to taste
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
For the Side:
- 400 g Green beans
- Salt, to taste
- Water, to taste
INSTRUCTIONS
For the Tofu with Broa:
- 1 In a large baking tray, start by spreading the onions in half-moons on the base.
- 2 Add the minced garlic on top and the bay leaves. Drizzle with a splash of olive oil.
- 3 Slice the tofus very thinly. Divide them into two portions.
- 4 Make the first layer with half the tofu over the onions. Season with salt, black pepper and garlic powder.
- 5 Roughly crumble half of the nori sheets and sprinkle over.
- 6 Make a second layer with the remaining tofu. Season again with salt, black pepper and garlic powder.
- 7 Crumble the remaining nori sheets and sprinkle over.
- 8 Slice the white mushrooms and make a layer over the tofu.
- 9 Slice the shiitake mushrooms and add on top. Season with a little more salt and pepper.
- 10 Slice the cornbread and distribute over the tray.
- 11 Drizzle a generous splash of olive oil over the cornbread.
- 12 Bake in a pre-heated oven at 180 °C for 30 minutes, or until the cornbread is golden and crisp.
For the Side:
- 1 In a saucepan with water and salt, cook the green beans for 6–8 minutes, until tender but still crisp.
- 2 Drain well and set aside to serve with the tofu.
