[ RECIPE ] Breaded Tofu in Tomato & Oregano Sauce
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 80g Breadcrumbs
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Granules
- 1 teaspoon Paprika
- Salt & Freshly Ground Pepper
80g Cornflour- 400g Firm Tofu (drained and cut lengthways)
100ml Almond Milk- 1 teaspoon Apple Cider Vinegar
Vegetable Oil
The Sauce- 1 tablespoon Olive Oil
- 1 Red Onion (diced)
- 1 Garlic Clove (diced)
- ½ teaspoon Dried Chilli Flakes
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Red Wine Vinegar
- Salt & Freshly Ground Pepper
- 500ml Carton of Passata
- ½ teaspoon Caster Sugar
- 2 teaspoons Dried Oregano
120g Cherry Tomatoes (halved)- 50g Vegan Cheese (grated)
- 1 teaspoon Dried Oregano
- Salt & Freshly Ground Pepper
Instructions
- In a large bowl add the breadcrumbs along with the onion powder, garlic granules, paprika, salt and pepper then set-aside.
- Fill a container with the cornflour and add a good amount of seasoning before placing the tofu pieces inside. Secure the lid and then shake the container well so that the tofu pieces are well coated and leave to the side.
- Pour the almond milk into a bowl and add the vinegar then leave for 5 minutes until the mixture looks like it's curdling. This forms the vegan buttermilk to coat the tofu pieces in.
- Take a chunk of tofu and coat it with the buttermilk then roll it over the breadcrumbs and set-aside. Repeat the process until all the tofu chunks are coated in the breadcrumbs.
- Next, place a large frying pan onto a medium-high heat and add enough oil to fill the bottom of the pan by a few centimetres. Once the oil is hot enough, carefully add each piece of tofu and cook for 10-15 minutes until crispy on all sides. Remove the tofu pieces and set-aside whilst you make the tomato sauce.
- For the sauce place a saucepan onto a medium heat with the olive oil for a few minutes before adding the onion for 5 minutes until softened, then add the garlic, chilli flakes, both vinegars and some seasoning and cook for a further 2-3 minutes.
- Finally, add the passata, sugar and dried oregano then season again. Place the lid on the saucepan, lower the heat slightly and cook for 10 minutes. At this point, pre-heat the oven to 220C (conventional) or 200C (fan-assisted).
- Add the crispy tofu onto a baking tray then pour the tomato sauce over before adding the cherry tomatoes and vegan cheese along with the dried oregano and seasoning.
- Place in the oven for around 5 minutes or until the cheese has melted then serve with sweet potato wedges or a side salad.
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