Ingredients

• Ingredients 1 block of firm or extra firm tofu, drained and sliced 3 tbl soy sauce 1 tbl mustard 1 tbl olive oil 3/4 cup of vegetable stock 2 tsb garlic powder

Preparation

• Preparation Preheat the oven to 220 degrees and line a baking tray. Press the tofu – put it on a flat surface with kitchen towel on top and underneath and then stack heavy books on top. The aim is to squeeze some of the moisture out, not squash it flat. Press it for at least 15 mins, longer if possible, this helps it crisp up when cooking. Cut the pressed tofu into cubes – up to you how big but I would recommend about 2 x 2 cm cubes. Method In a large bowl mix together the soy sauce, mustard, olive oil, vegetable stock and garlic powder. Add the tofu and ensure it’s well coated, marinate for at least one hour (the longer the better) and stir occasionally. Place the marinated tofu in a single-layer on the baking sheet and place the tofu in the oven. After 15 minutes turn over and add some extra marinade. Cook for another 15 minutes. Take out of the oven once nicely browned. You can either eat it straightaway in a salad, stir-fry or pasta dish, or keep refrigerated and use within the next 5 days.