Vegan Chipotle Marinated Tofu with Baby Veg and Crushed Potatoes

9 Mar

This recipe came off the back of something of a challenge. A friend of mine declared that tofu was not appetising, so I made it my mission to convince him! It uses a deliciously different marinade and tastes fantastic… needless to say he is now convinced! – Eoin 🙂

You will need:

For the marinated tofu-

500g block of firm tofu 200mls chipotle sauce

200mls bottle of bbq sauce

 

For the baby veg –

Leeks, courgette, carrots, parsnips

Salt/ pepper

100mls stock

 

For the crushed potatoes –

300g cooked, cooled potatoes

Olive oil

100g black olives (blended to a tapenade)

Salt/pepper

 

Method:

Cut the tofu into large cubes and place in a zip lock bag. Add the BBQ sauce and hot sauce and leave to marinate overnight in the fridge.

When you’re ready to cook, heat some oil in a pan and brown the tofu on each side. Next put the browned tofu and the leftover marinade in a baking tray and place in the oven at 180c until it reduces and becomes slightly sticky.

Meanwhile place the baby veggies in a roasting tray, add some oil, stock, salt and pepper and cook in the oven at 180c for 5-10 minutes. Give it a stir and cook for a further 5-10 minutes. They will cook quickly so keep your eye on them.

Next, get started on the crushed potatoes. Using a fork, slightly crush the potatoes and add them to a pan with some olive oil and allow to brown. Use a spatula to flip them, rather than mix as they are delicate. You want them to be crispy and golden, yet a little soft. When browned on both sides add the olive tapenade. Add salt to taste and they done.

Finally on a plate, place 4-5 pieces of the tofu, some of the veggies and a nice helping of the crushed potatoes (see pic.)

 

Top Tips:

Wrap the tofu in a towel and place a wooden chopping board or similar weight (1-2lb ) on top overnight in the fridge as this will remove excess water and allow it to absorb the marinade properly.

 

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