TOFU CUTLETS

​ When our family started eating tofu this was one of the dishes we made.
 
Everyone in the family loved them. Some preferred plain, only tomato sauce and a cheesy topping, but the marinated and fried tofu was always a hit.
 
When we became vegan, we just had to replace the cheese, and today with Hungry Soul the taste is even better!
 
Enough for 3 or 4
 
INGREDIENTS

• One block of tofu, pressed, sliced into at least 6 slabs
• Marinade – 4 tbsp tamari soya sauce, 2 tbsp wine vinegar, 1 garlic clove minced, a thumbs length of ginger minced.
• 1 courgette cut into rounds
• A handful of mushrooms, sliced
• Tomato sauce
• 1 tub of Hungry Soul garlic & chives, or any flavour you prefer, they all work well.

 
 
METHOD

1. Marinate the tofu for an hour or more then fry slightly on both sides.
2. Prepare a tomato sauce – it can be as easy as a tin of tomatoes, mashed and a little oregano.
3. Slice the courgette and mushrooms and fry them for a minute or two and set aside.
4. Assemble it all by laying out the tofu slices on an over tray, then cover each one with tomato sauce, courgette pieces and a few mushroom slices and finally drizzle with Hungry Soul sauce ( basically Hungry Soul with equal amounts of water )
5. Bake at 180 C for about 20 minutes.
6. Serve with few roast potatoes and a nice fresh salad.

 


 Jacques Brennan

HUNGRY SOUL … Making it easier and tastier to adopt that vegan diet the world needs!

---