Tofu Bake

Nutritional Information

Tofu is low in calories, is cholesterol-free and high in protein and calcium.

200g firm Tofu
1 Small Carrot
1 Small Apple (eating or cooking)
4 dessertspoons Satay Sauce
1 teaspoon Ground Cumin
1 teaspoon Paprika

1/4 teaspoon Ground Cinnamon
Ground Black Pepper
2 dessertspoons Tahini
Apple Juice
Stuffing Mix or Savoury Breadcrumbs

Chop tofu into cubes and mash with a fork. Grate the carrot and apple then add to tofu and stir.
Add satay sauce, cumin, cinnamon, paprika, black pepper and tahini and mix well. Add a small
amount of apple juice and work into the mixture, the amount of apple juice will vary slightly, you
need it to look soft and moist but not wet. Add enough of the breadcrumbs or stuffing mix so that
the mixture holds together but is not dry. It should leave the sides of the bowl and feel a little moist.
Brush oil onto a 40cm long piece of foil, making sure to oil to all the edges, then turn out the
mixture.
Press into a shape about 30cm long and 8-10cm wide (oblong or terrine shaped). Then fold the sides
of the foil over tuck the ends in and gently slide onto a baking tray. Bake in a 160c oven for 1 1/4
to 1 1/2hours. Take out just before serving and very carefully peel the foil back, the result should
be a browned, lightly crusted coating.

Serves 4

Serve with Baked or Jacket Potatoes
Steamed Vegetables & Gravy