I have made this dish once before and enjoyed it but it was way before we thought about writing this blog. I had it again last night so I can share the results with you.
I was eating on my own and was looking for something reasonably quick and comforting when I got in from a snowy day watching football. This fitted the bill perfectly. It’s in the appetizer section but I rarely bother with appetizers so I made the full amount and served it with some crusty bread as a main meal. Just for me.
You have to read the instructions carefully because the tofu needs to be prebaked, but it’s easy to miss that. It doesn’t give instructions for doing this but I used the recipe from Appetite for Reduction, and kept the baked tofu in the fridge until I got in. It was a snap to put together after that. I used the optional veggie bacon (from American Vegan Kitchen), spinach and vegan cheese, although much less of both the latter two than the recipe called for. I enjoyed the bacon and spinach but don’t think the optional cheese added anything to what was already a rich, saucy dish. I also cut down a bit on the olive oil in the marinade and I don’t think the dish suffered at all for it.
This is a very unusual dish and would make a delicious starter for company. It’s very rich and the mustard and seafood seasoning (Old Bay in my case) come through strongly. I love both of those flavours so it suited me perfectly but you may want to tweak the amounts if you aren’t such a big fan. There are lots of juices to mop up and I ended up using rather a lot of bread. Yum. In fact, I ate so much bread that I couldn’t finish the tofu. This was no problem as it meant I had some leftover for lunch today. Quite a small portion though, so I was casting around for something to serve it with, when inspiration hit. I keep lots of odds and sods of pastry in the freezer so I defrosted some, rolled it out, and wrapped it around the rest of the tofu. I baked it until golden then had myself a gorgeous lunchtime pie.