You know how it is, you cook something with tofu, you put the rest back in the fridge and a few days later, there it is, looking forlornly at you, wondering why it's been abandoned.
Fear not, little soya-based friend, you will be eaten!!!
Nice quick little lunch idea which requires:
Block or part block (depending what you have, how many you want to feed) of Extra Firm tofu (I use Tofoo because it's all my local supermarket sells, but it is very good and I would probably now choose it over others that are available elsewhere) @tofuco
I'm not a great one for quantities, which doesn't help I know when you are making something new:
basically a dollop of tomato puree, glug of temari, tsp maple syrup, 1/2 tsp paprika, sprinkle garlic and chilli powder, 1/4 lemon?
It depends on how much tofu you are using and how sweet/hot/garlicky you like something.
Put all other ingredients into little dish
Place tofu in dish, slather sauce all over
Brown in non-stick fry-pan
I served mine with watercress and spinach, black olives, piccolo tomatoes and hummus and it was quite delightful.
The glass you can just see in the corner of the picture is filled with Left Field No 1 Yunnan Black kombucha - they are the kings of kombucha but as with everything 'other kombucha is available'
Happy eating you lovely people. x