Marinaded Tofu with a Tomato and Aubergine Sauce

Dish Magazine

Tofu Ingredients

• 680 g firm tofu, diced (3 cm)
• 1 garlic clove
• 1 lemon, finely grated zest and juice
• 5 – 10 g fresh parsley (1 small bunch), cut in pieces
• 10 g olive oil
• 10 g balsamic vinegar
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

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Tomato and Aubergine Sauce Ingredients

• 40 g olive oil
• 600 g aubergines, cut in pieces (2-3 cm)
• 600 g ripe tomatoes, quartered
  or tinned chopped tomatoes
• ½ tsp fine sea salt, or to taste
• ¼ tsp ground black pepper, or to taste

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Additional Ingredients

• 1 – 2 Tbsp olive oil, for frying
• 4 spring onions, finely sliced

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Tofu Preparation

1. Place a shallow bowl on mixing bowl lid, weigh in tofu then set aside.
2. Place garlic, lemon zest, lemon juice, parsley, oil, vinegar, salt and pepper in mixing bowl then mix 3 sec/speed 8. Transfer to bowl with tofu and mix gently until tofu is coated, then cover and leave to marinate. Meanwhile, make the sauce.

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Tomato and Aubergine Sauce Preparation

1. Place oil, aubergines and tomatoes in mixing bowl then, with simmering basket in place of measuring cup, cook 30 min/110°C/speed 1.
2. Add salt and pepper, stir with spatula, then transfer to a serving dish and keep warm.

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Final Preparation

1. Heat oil in a non-stick frying pan and fry marinated tofu for 5-6 minutes until slightly crispy. Arrange over tomato and aubergine sauce in serving dish, scatter over spring onions and serve immediately.