Wednesday, 23 November 2011

Crumbed Tofu with Ratatouille

Don't you hate it when you don't know what you feel like for dinner? Well this was one of those nights. My housemate suggested tofu but i didn't really feel like doing something Asian. In the end i had an idea to make tofu parmigiana. However i also felt like eating a ton of vegies so the tofu parma morphed into crumbed tofu with ratatouille.

Not the most photogenic of dishes, nor the greatest photo but i was hungry!
 The result was pretty pleasing. The tofu was delicious! I'll definitely make the tofu again. Incredibly flavoursome and crunchy yet there was no frying involved! The ratatouille was so-so - i've definitely made better and had better. It was just a bit boring.

Looks like Weetbix!
I'll type out how i did the tofu but i don't think there is much point typing out the ratatouille, i'd recommend choosing your favourite recipe and putting it on the tofu. Otherwise caponata would be a really nice addition - this is my favourite recipe OR you could make a parma like i'd originally intended.

Crumbed Tofu 
serves 4
3 slices bread (i just used the crusts of some multigrain bread)
1 1/2 cups roasted chickpeas
1 tsp oregano
1 tsp garlic powder
1 tbsp tomato powder
1/4 tsp salt
1 cup grated parmesan
3 eggs
1 tbsp vege stock concentrate
500g very firm tofu (dried with paper towel)

Preheat your oven to 180 degrees and line a tray with greaseproof paper.

Put the bread in the Thermomix bowl and pulse for 3-4 times or until breadcrumbs form. Add in the parmesan and ground pepper and stir on reverse and speed soft for 10 seconds or until incorporated. Tip onto a dinner plate and set aside.

Place the chickpeas into the Thermomix bowl and blend on speed 9 for 6 seconds or until powder. Add in garlic, oregano, tomato powder, salt and pepper. Stir on reverse and speed soft for 10 seconds or until incorporated. Tip onto a dinner plate and set aside.

Crack the eggs into a bowl and add the stock. Whisk lightly with a fork. (I suppose you could do this in the Thermomix but i didn't.) 

Place your tofu on a chopping board and cut into 3 horizontally. Cut each piece into 3 strips. 

For each piece of tofu place it in the chickpea mixture, ensuring it is well coated, then dunk into the egg then cover in the breadcrumb mixture. Place on the prepared tray and repeat, until all pieces are coated.

Spray the tofu with oil before putting in the oven and baking for approximately 1 hour, turning over halfway. 


Note: i only used chickpeas because we had some in the pantry that weren't getting eaten. You could substitute any kind of flour.

Sarah xx