This dinner is our equivalent of the Sunday roast. You can change about the veggies depending on what you like. The tofu steaks are sticky and sweet and a real treat. You can add gravy if you have it in your cupboard.
2 cups per person of roast veg. I used sweet potato and carrots.
1 cup per person of broccoli.
pink Himalayan salt
extra virgin olive oil
1 tofu square per person (1 block of tofu makes two squares)
1 tbsp coconut oil
1/4 tsp asafoetida (optional) or turmeric powder
(recipe taken from Quick Vegetarian Dishes by Kurma Dasa)
This marinade is enough for 4 tofu squares.
3 tbsp maple syrup
1 tbsp tamari or soy sauce
1 tbsp dijon or seed mustard (I used white mustard seeds, but you could also use sesame seeds for crunch)
1 tbsp tomato paste
2 tbsp lemon juice
1/4 tsp cayenne pepper or equivalent
3 tbsp water
1/4 tsp freshly ground pepper
Place the vegetables in a roasting dish and sprinkle with coriander, salt and oil.
Roast in a hot oven about 180c or 200c for about 45 minutes, turning vegetables halfway.
Steam the broccoli.
Make the marinade by whisking all the ingredients together in a bowl
Heat the oil in a pan on medium heat.
When hot add the asafoetida and fry for a few seconds.
Add the tofu squares and cook for a few minutes on each side.
Pour over the marinade, coating the top. As the liquid reduces turn the tofu over and allow the other side to cook.
Serve with a green salad