Chewy and Gooey Tofu and Roasted Vegetable Bake

If you are anything like me and adore loafs and bakes, then this delicious bake, with sweet-savoury flavours, is going to become a favourite. This bake has a soft and gooey centre that surrounds chewy pieces of marinated tofu. You really have to try this to appreciate how tasty it truly is. Great served with a salad and a drizzling of sweet chilli sauce.

100 Minutes

Serves 4

257 kcal per serving

METHOD

Begin by chopping the vegetables and tofu into bite size pieces. Place on baking tray, place the whole garlic bulb on the sheet, sprinkle with the thyme, drizzle with the olive oil and bake in the oven for 20 minutes.

Take the tray out of the oven and remove the tofu, which should be golden brown. Place to tofu to one side, return the rest of the vegetables to the oven and roast for a further 10 minutes. Remove from the oven.

Next, place the tofu in the marinade and set aside whilst you move to the next stage.

Squeeze the pulp from the roasted garlic and put this into a large bowl along with half of the roasted vegetables. Add the breadcrumbs, oatmeal, xanthan gum, vital wheat gluten, salt and pepper and mash together well to a thick and gooey consistency.

Next add the rest of the vegetables and the tofu to the mixture. Mix well but gently so as not to mash them. They need to stay firm.

Line a loaf tin with greaseproof parchment/baking paper and pour in the mixture. Be sure to push down well ensuring the mixture fits well into the tin.

There are 3 stages to the cooking. Check at every stage to be sure that the bake is not over cooking or burning. Reduce heat if so.

1. Bake in the oven for 40 minutes at 180 degrees.

2. Turn the heat up to 200 degrees and bake for a further 20-25 minutes.

3. Turn out of the tin onto a baking sheet and cook for a further 10-15 minutes until firm and golden brown.

Leave to cool for 5 minutes before slicing and serving.

RECIPE NOTES

RECIPE TIPS