Red Wine Glazed Tofu Centrepiece

Serves 4
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Directions

  1. 1Place the stock in a saucepan and bring to a boil.
  2. 2Once boiling, add the block of tofu.
  3. 3Boil for 3 minutes; if the stock doesn’t fully cover the tofu, flip it over halfway.
  4. 4Drain the tofu, reserving 200ml of the stock. Leave to cool before slicing.
  5. 5Place all the marinade ingredients (including the reserved stock) into a tupperware container and whisk until combined.
  6. 6Make criss-cross patterns with a knife about halfway through the block of tofu, so that the marinade can penetrate better.
  7. 7Place the scored block into the marinade, place a lid on, and leave in the fridge overnight (or up to 3 days).
  8. 8Preheat your oven to 200c (fan).
  9. 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.
  10. 10Bake the tofu for 45 minutes, removing from the oven at 15-minute intervals to baste with the red wine jus.
  11. 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.