Baked Tofu with Tomato Rice
A hearty Caribbean tofu dish with flavours and spices from the Bahamas.
Place the tofu in a strainer (sieve), place the strainer in a clean sink, then place a weight, such as a cast-iron saucepan, over them and leave for 1-2 hours to squeeze out the water and compress the tofu.
Meanwhile, combine the tomato sauce, lime juice, onion, oregano, and garlic powder in a bowl and season to taste with salt and freshly ground black pepper. Set aside.
Preheat the oven to 180°C/350°F/gas mark 4. Lightly oil a 7 x 11 inch (18 x 28 cm) baking pan, or spray pan with a nonstick cooking spray.
Spoon about a third of the sauce into the prepared pan. Place the tofu slices on top and pour over the remaining sauce. Sprinkle over the coconut powder. Bake for 45 minutes.
Garnish with the basil and serve with rice.
Recipe courtesy of Phaidon
Taken from Vegan: The Cookbook by Jean-Christian Jury, published by Phaidon, priced £29.95 in hardback
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