Serves four as a side. Has a cook time of around forty minutes.
Tangy, flavour-packed, tofu with the goodness of greens.
thick slice a block of natural/fermented tofu / one pack spinach or kale / rough chop two large plum tomatoes / fine chop two shallots / fine chop half tbsp garlic / one tbsp tomato purée / tsp chilli flakes / two tbsp tamari soy / tbsp rice/white wine vinegar / tbsp date syrup / two tsp coconut oil
+ Preheat oven to 200°C.
+ Heat oil in frying pan. Add shallots and fry until turning golden.
+ Add garlic. Fry for one or two more minutes
+ Add chopped tomatoes and stir, cooking for five minutes to soften.
+ Next add the purée, tamari, vinegar, date syrup and chilli. Simmer for five to ten minutes until the tomatoes have broken down.
+ Place a saucepan of water on a medium heat to boil.
+ Add the tofu to the sauce, stir to coat, then tip onto a baking tray. Bake for twenty minutes.
+ Wilt spinach or kale in the last minute, then serve together.