Baked Tofu with Peppers
Crispy tofu baked with potatoes, peppers and onions, draped in a creamy sauce
INGREDIENTS
- 800 g Potatoes, small
- 3 Peppers
- 2 Onions
- 4 cloves Garlic, minced
- 4 tbsp Olive oil
- 600 g Tofu
- 4 tbsp Vegan mayonnaise (used Hellmann's)
- 2 tbsp Dijon mustard
- 6 tbsp Nutritional yeast
- 3 tbsp Fresh rosemary
- 3 tbsp Fresh thyme
- 2 tsp Smoked sweet paprika
- 8 tbsp Water
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
- 1 Wash and halve the potatoes.
- 2 Cut the peppers and onions into cubes.
- 3 Finely chop the garlic, rosemary and thyme.
- 4 Combine the potatoes, peppers, onion, garlic, olive oil, salt, rosemary, thyme and smoked sweet paprika in a large bowl and mix well.
- 5 Spread the mixture evenly in a baking tray.
- 6 Pre-heat the oven to 200°C.
- 7 In a bowl, blend the whole tofu with the mayonnaise, mustard, nutritional yeast, salt, pepper and water until smooth.
- 8 Place the tofu on top of the vegetables and bake for 30 minutes at 200°C.
- 9 Check that the tofu is golden and crisp; when ready, remove the tray from the oven. Serve the tofu whole, sliced or crumbled as you like, or bake for a further 10-15 minutes for extra crispness.
