Red Wine Glazed Tofu Centrepiece
Serves 4
Directions
- 1Place the stock in a saucepan and bring to a boil.
- 2Once boiling, add the block of tofu.
- 3Boil for 3 minutes; if the stock doesn’t fully cover the tofu, flip it over halfway.
- 4Drain the tofu, reserving 200ml of the stock. Leave to cool before slicing.
- 5Place all the marinade ingredients (including the reserved stock) into a tupperware container and whisk until combined.
- 6Make criss-cross patterns with a knife about halfway through the block of tofu, so that the marinade can penetrate better.
- 7Place the scored block into the marinade, place a lid on, and leave in the fridge overnight (or up to 3 days).
- 8Preheat your oven to 200c (fan).
- 9Drain the tofu into a small baking dish, and pour the marinade into a pan on a low heat. Leave to reduce for 15-20 minutes, stirring occasionally.
- 10Bake the tofu for 45 minutes, removing from the oven at 15-minute intervals to baste with the red wine jus.
- 11Serve with extra jus and enjoy!
Ingredients
- 400 g block extra firm tofu
- 400 ml stock
- 50 ml light soy sauce or tamari
- 175 ml red wine
- 1.5 tbsp vegan worcestershire sauce
- 1 heaped tbsp dark brown sugar
- 1 heaped tbsp tomato purée
- 1 tsp nutritional yeast
- 1 tsp cumin
- 1.5 tsp smoked paprika
- 1 tsp marmite/yeast extract
- drizzle olive oil
- pinch salt
- pinch pepper
Equipment
saucepanknifetupperware containerbaking dishpanwhiskovenspatulabasting brush
Tips
- Boiling the tofu beforehand makes it act like a sponge, allowing it to absorb more flavor and achieve a soft, buttery texture.
- Marinating the tofu overnight (or up to 3 days) makes for less preparation on the day of cooking.
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