Smoked basil & beetroot tofu baked in coconut

Smoked basil & beetroot tofu baked in coconut

By
From
V is for Vegan
Serves
4–6

I do like to cook things ‘en papillote’ – that is, wrapped in leaves or baking parchment – as it seals in all the flavour. I specify cooking this in banana leaves, but you can use baking parchment if you like. This is a real dinner party dish. Banana leaves are cheapest if bought frozen in Asian/Chinese supermarkets.

Ingredients

Quantity Ingredient
1 pack banana leaves, cut into 30 cm squares, (1 per guest)
200g basil tofu, drained and cut into 5 mm slices
200g smoked tofu, drained and cut into 5 mm slices
200g firm tofu, dyed with 1 tablespoon beetroot powder rubbed in or plain, cut into 5 mm slices
4-6 small bird’s eye chillies, deseeded and thinly sliced
thumb of ginger, peeled and very finely chopped
250ml coconut cream
tamari sauce, for drizzling
handful coriander leaves

Method

  1. Preheat the oven to 200°C.
  2. First prepare the banana leaves by roasting them slightly over an open flame or dry-roasting them in a large frying pan, until they soften. Don’t let them burn or go black. Then lay the banana squares flat and arrange the different coloured slices of tofu, overlapping one another, on top.
  3. Add a few slices of chilli, a pinch of chopped ginger, 1 tablespoon coconut cream, a drizzle of tamari sauce and a few coriander leaves to each. Close the packages, using either kitchen string or cocktail sticks. Place them carefully in a baking tray and bake for 25 minutes.
  4. Serve with noodles or rice and a citrus salad.
Tags:
Vegan
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