Oven-Baked Tofu with Cornbread
Tofu, mushrooms and cornbread baked in the oven, served with steamed green beans
LUNCH/DINNER
Total
1H
Prep
20min
Cook
40min
Servings:servings
For the Tofu with Cornbread:
- 400 grNatural Tofu
- 200 grSmoked Tofu
- 1Small Cornbread
- 2Large Onions
- 3 clovesGarlic
- 250 grShiitake Mushrooms
- 150 grWhite Mushrooms
- 4Bay Leaves
- 4 sheetsNori Seaweed
- Lemon juice as needed (optional)
- Olive Oil as needed
- Salt as needed
- Black Pepper as needed
- Garlic Powder as needed
For the Side:
- 400 grGreen Beans
- Salt as needed
- Water as needed
Oven-Baked Tofu with Cornbread
Tofu, mushrooms and cornbread baked in the oven, served with steamed green beans
LUNCH/DINNER
Total
1H
Prep
20min
Cook
40min
Servings:servings
INGREDIENTS
For the Tofu with Cornbread:
- 400 grNatural Tofu
- 200 grSmoked Tofu
- 1Small Cornbread
- 2Large Onions
- 3 clovesGarlic
- 250 grShiitake Mushrooms
- 150 grWhite Mushrooms
- 4Bay Leaves
- 4 sheetsNori Seaweed
- Lemon juice as needed (optional)
- Olive Oil as needed
- Salt as needed
- Black Pepper as needed
- Garlic Powder as needed
For the Side:
- 400 grGreen Beans
- Salt as needed
- Water as needed
INSTRUCTIONS
For the Tofu with Cornbread:
- 1In a large oven dish, start by distributing the onions cut into half-moons on the bottom.
- 2Add the minced garlic and bay leaves on top. Drizzle with olive oil.
- 3Slice the tofu very thinly. Divide into two parts.
- 4Make the first layer with half the tofu over the onions. Season with salt, black pepper and garlic powder.
- 5Roughly crumble half the nori leaves and scatter on top.
- 6Make a second layer with the remaining tofu. Season again with salt, black pepper and garlic powder.
- 7Crumble the remaining nori leaves and scatter on top.
- 8Slice the white mushrooms and make a layer on top of the tofu.
- 9Slice the shiitake mushrooms and add on top. Season with a little more salt and pepper.
- 10Slice the cornbread and distribute on top of the dish.
- 11Drizzle generously with olive oil over the cornbread.
- 12Bake in a preheated oven at 180°C for 30 minutes, or until the cornbread is golden and crispy.
For the Side:
- 1In a pot with water and salt, cook the green beans for 6 to 8 minutes, until tender but still crunchy.
- 2Drain well and set aside to serve with the tofu.