From Eat2Health Blog!
This baked Harissa tofu looks wonderful! If you never have tried Harissa sauce you should try it. It is a rich, smoky, and piquant taste. I love it.
Also, most people have never had tofu made right. The result is that you often end up with mouthful of mush, even in restaurants! What you have to do is press it to get the water out. I take a cookie sheet and line it with paper towel. Put slices of tofu on it and layer some more paper towel on it. Put it another cookie sheet on top and weight it down for 15 minutes. The water gets squeezed out and the paper towels soak it up. The texture is so much better.
Prep: 35 mins + overnight (8-12hrs)
Cooking: 30-35 mins
Type: Main meal
Tools: Chopping board(s), small frying pan, frying spatula, small bowl, rolling pin or large spoon, sharp knife, fork, large measuring jug, kitchen paper, large bowl, kitchen film, baking tray, parchment paper
Notes: This recipe contains: B-Vitamins, Vitamin C & E, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, phosphorus, potassium, selenium, zinc and per serving (based on 4) contains a low quantity of added sugar*, salt* and saturated fats*. *Depending upon the variety and quantity of paste (or preserve) or the quantity of oil, maple syrup and/or added salt used.
As we approach salad and tasty sandwich (aka picnic) season (although this still seems like a million miles away!), it’s still a good idea to have some new and tasty ideas up our sleeves; such as a new flavour of tofu to throw into the mix!
Feeling inspired by our latest…
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