Sticky, spicy tofu with that smoky char you love, piled onto turmeric rice with zingy minty peas. Think Nandos – but fresher, faster, and plant-based.
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Serves
4
Smoked Tofu
Peri Peri Sauce
Maple Syrup
Green Chilli
Garlic
Ground Cumin
Ground Turmeric
Microwaveable White Rice Pouch
Frozen Pea
Fresh Parsley
Fresh Mint
Chilli Flakes
Lemon
Olive Oil
Salt
Black Pepper
Serves
4
Smoked Tofu
Peri Peri Sauce
Maple Syrup
Green Chilli
Garlic
Ground Cumin
Ground Turmeric
Microwaveable White Rice Pouch
Frozen Pea
Fresh Parsley
Fresh Mint
Chilli Flakes
Lemon
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C.
Step 2.
Mix the peri peri marinade with the maple syrup and a small pinch of salt in a bowl.
Step 3.
Slice each block of tofu in half lengthways to make four pieces. Hasselback the tofu by making deep cuts across the surface, being careful not to slice all the way through. Brush each piece with half the marinade and drizzle with a little olive oil. Transfer to a lined baking tray and roast for 25 mins, brushing again halfway through with the remaining marinade.
Step 4.
While the tofu roasts, finely slice the green chilli and mince the garlic. Add them to a heatproof bowl with the cumin and turmeric.
Step 5.
Heat a drizzle of oil in a small pan over a medium heat. Once hot, pour it over the spice mix – it should sizzle. Heat the rice pouches following pack instructions, then tip into a large bowl. Mix through the hot spiced oil and season well with salt and pepper.
Step 6.
Bring a small pot of water to the boil. Add the peas and cook for 3 mins. Drain and return to the pan.
Step 7.
Finely chop the parsley and mint. Toss the herbs through the peas along with a drizzle of olive oil, salt, pepper and a pinch of chilli flakes, if using.
Step 8.
Slice the lemon into wedges.
Step 9.
Spoon the rice into bowls, top with the peri peri tofu and herby peas. Serve with lemon wedges for squeezing.
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