Chilli Tofu

Most chilli tofu recipes are made with ketchup which can be full of sugar and other additives. This is made from whole food ingredients but tastes just as good! As the tofu is marinated in garlic, no need to add it to the sauce.

We enjoyed this rolled up in wholewheat flatbreads with my middle eastern inspired salad and garlic mint soya yoghurt.

Serves 2-3 people

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Ingredients

1 pack of firm tofu cubed and cooked as per my " Crispy Tofu Poke Bowl" recipe

5 small or 3 large dates

3 tbsps. nutritional yeast

2 tsps. red chilli flakes

2 tbsps. apple cider vinegar

1/3 cup tamari/reduced salt soya sauce

200ml good quality tomato passata

3 cubes of frozen ginger defrosted or 1 thumb size piece grated

1 tbsp tomato paste

1 large onion cut into 2 cm chunks

1 red pepper cut into 2 cm chunks

3 tbsps. cornflour/arrowroot powder mixed with 1 tbsp cracked black pepper

Finely chopped coriander and spring onion for garnish

Method

1. Mix the veg with the cornflour and black pepper

2. Arrange veg on a lined baking tray and cook in a preheated oven at 200C/392F for 14 mins, turning veg over halfway

3. Blend rest of ingredients in a blender apart from spring onion and coriander

4. Heat sauce in a large pan on medium heat till bubbling- approx. 3 mins

5. Add the veg and tofu and heat through for approx. 2-3 mins (add splashes of water/veg stock if the dish starts sticking)

6. Garnish with coriander and spring onion and serve!