[ RECIPE ] Za'atar Tofu with Sweet Red Chutney
Prep time
Cook time
Total time
Serves: 4
Ingredients
- Za'atar Tofu
- 200g Firm Tofu (drained and pressed, cut into chunks)
- 3 tablespoons Za'atar
- 4 tablespoons Cornflour
- ¼ teaspoon Salt
- Freshly Ground Pepper
- Vegetable Oil
Sweet Red Chutney- 1 teaspoon Olive Oil
- 1 Red Onion (finely chopped)
- 1 Garlic Clove (peeled and crushed)
- 100ml Red Wine Vinegar
- 80g Dark Brown Sugar
- 400g Tin of Chopped Tomatoes
- 2 teaspoons Yellow Mustard Seeds
- ⅛ teaspoon Dried Chillies (or a small pinch)
- Salt & Freshly Ground Pepper
- 1 teaspoon Fresh or Frozen Coriander
The Wedges- 2 White Potatoes
- 2 Sweet Potatoes
- ½ teaspoon Onion Granules
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Paprika
- ½ teaspoon Ground Coriander
- ¼ teaspoon Cayenne Pepper
- Salt & Freshly Ground Pepper
- 3 tablespoons Olive Oil
Instructions
- Place the tofu chunks into a small freezer bag or container with lid, then add the za'atar, cornflour, salt and pepper. Shake vigorously to ensure the tofu chunks are fully coated and then set-aside whilst you make the chutney.
- Place a large saucepan on a medium-high heat and add the olive oil. Once the oil is hot add the onions and fry for 4-5 minutes or until softened before adding the vinegar for a further 5 minutes.
- Finally add the remaining ingredients (apart from the coriander) and simmer gently (with the lid off) for 35-40 minutes, stirring occasionally to avoid the chutney sticking.
- Pre-heat the oven to 200C (fan-assisted) or 220C (conventional).
- Scrub the potatoes under warm water to remove any dirt then slice them into evenly-sized wedges and add to a large roasting tin.
- Add the spices and seasoning to the wedges, as well as the oil, then mix thoroughly with clean hands. Place into the oven and cook for 25-30 minutes, turning halfway.
- Finally make the crispy tofu pieces by placing a deep frying pan (or casserole dish) onto a medium-high heat with enough vegetable oil so that it's around 1 centimetre deep in the pan and heat for 5 minutes. Ensure the oil is hot enough by carefully placing a piece of tofu into the pan. If it sizzles straight away then the oil is ready so add the remaining pieces, if it doesn't then remove the tofu piece and wait a further few minutes.
- Cook the tofu pieces evenly on all sides by turning them regularly and cook for 10-15 minutes.
- Return to the chutney and add some chopped fresh or frozen coriander, then serve.
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