This rustic red sauce tofu combines baked tofu with a gently spiced tomato sauce. It’s a warming, high-protein dish that works well for lunch or dinner and reheats easily.
Ingredients
Tofu:
- 400 g firm tofu
- 1 tablespoons olive oil
- Salt and pepper
- 2 tablespoons corn flour
Tomato sauce:
- 1 onion
- 2 cloves of garlic
- 3 tablespoons of olive oil
- ½ teaspoon of each garlic powder curry and turmeric powder and chili flakes
- 1 heaped teaspoon tomato paste
- 400 g peeled tomatoes
- Salt and pepper
Instructions
- Cut the tofu in small pieces and add them into a large bowl.
- Add the olive oil, season with salt and pepper and mix carefully with a silicon spatula.
- Then add the corn flour and mix.
- Spread the tofu pieces on a baking tray lined with parchment paper or a silicon baking mat, in a single layer and bake in a preheated oven at 180°C for 40 minutes, turning half way through.
- Cut the onion and garlic into small pieces.
- Sauté the onions in a wide pan along with the olive oil and a pinch of salt, until translucent.
- Then add the garlic, and the spices and sauté for a couple of minutes.
- Continue with the tomato paste and sauté for a minute.
- Then add the water bit by bit, in total we are adding 450ml plus the can of peeled tomatoes.
- Cook semi-covered on a low heat, stirring occasionally.
- Once the tofu is ready is baked add it in the tomato sauce and cook it for a couple of minutes.
- Serve with rice, quinoa or pasta.