Dips and sauce · Share with friends · Tofu · vegetarian

Baked tofu and tzatziki

Miso meets tzatziki

294 kcal  happyfacenobackground  happyfacenobackground

Flavours: 1 garlic clove, 1-2 tsp lemon juice, 4 tbsp miso paste, ½ tsp dried oregano, ¼ tsp dried mint, 1 tsp olive oil, S/P

Bulk: 400g firm tofu, 150g Greek yoghurt*, 1 cucumber, some black olives

Jazzy: use fresh mint, oregano, juice of a lemon and a dash of olive oil in the tzatziki for

Great with: a Greek salad and other small plates

Store: the tzatziki can stay sealed in the fridge for a few days, but the tofu is best eaten straight away

Lets cook: Before we start, this recipe needs time to develop its flavours. Start by peeling the skin off the cucumber (I used a knife but a potato peeler will do too). Then cut the cucumber in the middle to give 2 cucumber halves. Cut these into long cucumber ‘fingers’ and place in a bowl with a sprinkle of salt. Using your fingers, rub in the salt and place in the fridge. Next, make the marinade for the tofu by mixing the miso and olive oil with 1 tbsp water and some pepper in a large bowl. Cut the tofu into chunky tofu ‘fingers’ (they will shrink a little in the oven so don’t make them too thin), coat them in the marinade and leave them in the bowl. To another bowl, add the Greek yoghurt, crushed garlic clove, oregano, mint, a dash of pepper and some lemon juice to taste (don’t want it too sharp). By now the cucumber should be ready, so take it out and squeeze out some water with your hands. Dry it a little on kitchen roll and then cut up into small pieces. Add to the tzatziki and place in the fridge. Leave both the tofu and tzatziki in the fridge for 2 or more hours. To finish this dish, slice some black olives and place them on top of the tofu. Bake the fingers for 25-30 minutes at 200oC and then dip  cutefacenobackground


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