This makes a tasty light meal for lunchtime over the Christmas holidays.
1 Block of Firmish Tofu (Any Size) cover with kitchen roll and press lightly to remove any excess moisture. If your block is rectangular cut into longer lengths into 3 and then cut those pieces lengthwise in half.
Place the Tofu in a deep dish so all the pieces lie flat.
In a bowl add the following for the marinade:
1 Clove of Garlic (Minced or finely chopped)
2 Tablespoons of Tamari Soy Sauce
1 Tablespoon each of fresh wild Rosemary and Thyme (Or dried if you do not have fresh)
3 Tablespoons of Extra Virgin Olive Oil
Blend all together and pour over your Tofu. Cover and allow to marinate in the fridge for 3 hours or overnight.
Pre-heat your oven grill and place the tofu pieces underneath until the tofu is browned about 3-5 mins.
Roasted Pumpkin, Sweet Potato or Butternut Squash:
Use any combination of the above. Pre-heat your oven to 180C. Line a full size oven baking dish with grease proof paper.
Slice the pumpkin, sweet potato or butternut squash into thin slices and place on the paper. Drizzle with olive oil, salt and pepper and cook until crisp on the edges around 30 mins.
If you cannot get fresh or frozen cranberries use dehydrated ones but pre-soak in water for an hour first until softened.
This is to make a batch of normal vegan mayo:
To your blender please add:
1 Cup Pre-soaked cashews
3/4 Cup Filtered Water
2 Cloves of Garlic
1 Tsp Sea/Himalyan Salt
Juice of 1/2 lemon
2 Tablespoons of Dried Mustard Powder
Blend until smooth:
For the Cranberry Mayo pour half the regular mayo into another container.
To the remaining mixture add 1/2 Cup of Cranberries and 1/2 Cup of Peeled and Chopped Apple and 1/2 Cup of Filtered Water.
Blend until smooth, and taste to see if you need to add more seasoning (Salt, Pepper, Agave) to suit your tastes.
Assemble the sweet potato, pumpkin or butternut squash on top of your favourite snack like a rice cake, bagel, crumpet or roll, then layer the Tofu pieces and drizzle with the Cranberry Mayo. Delicious xxx