I used to intensely dislike tofu.
I might even say I hated it – but we’re not supposed to use the “H” word, right? To me, tofu was always a tasteless, squishy, gooey cube in my, homogeneously named, “Asian” takeaways. I’m not sure why I’m surprised every time that a fast food experience is not one from which we should judge a food.
Tofu, I’m sorry.
I learnt a lot from my two favourite vegan cookbooks, Minimalist Baker and Thug Kitchen. Bought for me as a Christmas gift, I can’t help but think someone was hinting that my cooking needed improvement; or at the very least, variety. On second thoughts, was I the one who hinted for those gifts? Nevertheless, their methods for marinading and baking tofu completely changed my feelings toward the coagulated soy product.
Soon after and at a loss as to what to make for breakfast (there’s something unromantic about a Saturday morning smoothie), I turned to these books for inspiration. Attempting to avoid gluten, while missing the toasty vessel used to shovel in my favourite roast tomatoes and slices of avocado, I decided to cut a toast-like slice from my tofu. Not revolutionary, sure, but for me, it meant I could rejoin the ranks of weekend-brunchers. Tofu toast is tasty, slightly crispy on the outside and will take on the flavours of its marinade. We used a herb & lemon one for this one, but I’ve since made the same recipe with Sriracha too.
Tofu also puts to rest that pesky (and pointless!) “but where do you get your protein” question as it has around 8.2g protein per 100g. Just be sure to find a non-GMO product, as GMO soy has a bit of a sordid reputation, especially for women.
Top your toast with your favourite breakfast toppings and voila! You’ll have an open-face toastie that will make sure you have the necessary energy for the day. Breakfast is the most important meal, remember.
- 2tbsp Coconut Oil
- 350g Vine Tomatoes
- Brick Organic Extra Firm Tofu (Non GMO)
- 1 Avocado; sliced
- 1/2 Lemon
For the Marinade:
- 2tbsp Olive Oil
- 1tbsp Mixed Dried Herbs of choice (Rosemary, Sage, Thyme, Parsley)
- 1tsp Crushed Garlic
- 1/2 Lemon; juiced and zested
- Salt & Pepper to taste
- Micro Greens
- Remove Tofu from the package and discard liquid.
- Wrap tofu in a clean cloth or kitchen towel to drain the extra firm tofu, making sure to get as much of the liquid out as possible. We place a weight on top – like a can of chickpeas.
- Whisk all marinade ingredients together in a shallow rimmed dish (like a pie plate), ensuring its large enough for you to marinade all the tofu slices in one layer.
- Cut the tofu into 2cm thick slices. You should get 4-6 slices. Place the tofu slices in the marinade, making sure the slices are covered.
- Refrigerate for 30min – 2 hours. The longer the tofu stays in the marinade, the stronger the flavours.
- While your tofu is marinating, preheat your oven to 220 degrees celsius and line your baking sheet.
- Place tomatoes on the baking sheet, keeping as many on the vine as possible. Drizzle with coconut oil, salt and pepper.
- Roast for 30min. After 15min remove from the oven and add the marinated tofu to the baking sheet.
- The edges of the tofu should start to brown. If you would like crispier tofu, keep baking and check at 5min intervals, making sure it doesn’t burn.
- To assemble; place your tofu on a plate, add sliced avocado and roasted vine tomatoes. Drizzle with remaining marinade and fresh lemon juice.
- Garnish with micro-greens and enjoy warm.