Hi, this recipe is from Tesco Magazine January 2022, page 36, as part of the 'Cook once, Eat twice' recipe section. I have previously made the 2nd recipe in the 'Cook twice' section, a Tex-Mex Tofu Bowl and am now trying out recipe number 2. Find online here.
This was a really nice recipe to try and I enjoyed making it. I found that I made things in a slightly different order to the recipe though, just to make it easier to do everything:
-Make tofu first (see recipe step 4)
-Now grill (not griddle) the mushrooms and tomatoes, simultaneously putting the toast into the toaster
-When toast pops, turn over the mushrooms and tomatoes. Turn on the beans and spinach. Butter toast.
-Dish up.
This made the whole process a bit smoother in my opinion, as you didn't need to keep the veg warm while you did the tofu.
The tofu was a bit bland with just turmeric so I added in some chilli as well and this made it very tasty, I enjoyed the little kick of spice at the end. And, I've never had mushrooms like that before too, which I also enjoyed, so will be having those again soon.
Any leftover tofu and veg can be put into wraps or pittas the next day.
Enjoy!
Hazel :)
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Dietary Info:
-Dairy Free
-No Nuts
-Vegan
-Vegetarian
-Contains Gluten
{Use a Gluten-Free bread, or serve with some hash browns (made with potatoes) or mash or fried potatoes.}
-Main Meal (especially Breakfast)
Serves: 4
Prep: 5mins {Might take longer, maybe 15mins depending on how fast you chop garlic and can get things out of the fridge.}
Cook: 20mins
Ingredients:
-1 x 396g packs firm tofu
-250g pack large flat mushrooms
-4 tsp olive oil
-4 salad tomatoes, halved
-4 garlic cloves, crushed {I used 5 as tofu is notoriously a blank canvas for flavour.}
-1/2 tsp ground turmeric {I added a bit more, and some chilli flakes and chilli powder.}
-420g tin baked beans
-200g baby spinach
-4 slices crusty bread, toasted {I used normal sliced bread.}
-plant-based spread (optional) {I used Clover margarine, not plant-based.}
Method:
1: Drain the tofu and squeeze out any excess liquid. {You may want to use a sieve, I squashed the tofu into the sieve and all the water came out much more easily than without.} Transfer to a bowl and crumble into small pieces; set aside.
2: Heat a griddle pan over a medium-high heat. {Or turn on your grill to 200℃.} Season the mushrooms and drizzle {I used a paint-brush (clean) to paint on some oil, like you would with pastry.} with 1 tsp oil. Cook, stalk up, for 2 mins; turn and cook for a further 3 mins. Set aside; keep warm.
3: Drizzle the tomatoes with 1 tsp oil; season. Cook, cut-side down, on the griddle pan {Or at the same time under the grill with the mushrooms.} without moving them for 2 mins, or until marked by the griddle lines. Turn and cook for 2 mins more. Keep warm with the mushrooms.
4: Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Stir-fry half the garlic for 1 min, then add the tofu and stir-fry for 3 mins. Add the turmeric and stir-fry for another 2-3 mins until mixed in. Season; remove from the heat.
*Remember to toast your bread!*
5: Meanwhile, heat the beans to pack instructions. Heat the remaining oil in the frying pan and cook the remaining garlic for 1 min, adding the spinach in batches to wilt; season.
6: Divide the tofu, tomatoes, beans, mushrooms and spinach between 4 plates. Serve with the toast, buttered with the spread, if you like.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/6zljgQJ
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