The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
8 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 220g baby plum tomatoes
-
800g chopped tomatoes(Tomatoes, Tomato Juice, Citric Acid (E330))
-
560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
- 2 fennel
- 2 onion
- 1 handful of fresh thyme
-
20g capers(Water, Salt, Vinegar)
- 2 sweet potato
- 20g hazelnuts (Nuts)
-
30g pitted black olives(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
-
4 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
Allergens
Contains:
Soya, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 80Kcal | 625Kcal |
| 334kJ | 2614kJ | |
| Fat | 3.8g | 29g |
| of which saturates | 0.5g | 4.2g |
| Carbohydrates | 8g | 61g |
| of which sugars | 3.6g | 29g |
| Protein | 3.8g | 30g |
| Salt | 0.16g | 1.3g |
| Fibre | 1.8g | 14g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Hazelnut-crusted Tofu with Fennel Puttanesca
A straight-to-the-table traybake, packed with Mediterranean flavours. Hearty filling tofu is coated with a delicious hazelnut and thyme crust, and sizzled till golden and crispy. Serve over a bed of puttanesca-style fennel with punchy olives and capers. Perfect for Easter feasting.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the onions into 6 wedges each. Trim and halve the fennel lengthways, then cut into 1cm thick slices. Transfer the veg to a large baking dish with the whole tomatoes and garlic, rosemary and thyme paste. Toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Bake for 25 mins.
- Cut the sweet potatoes into 1cm thick wedges. Place onto a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Make the crumb; roughly chop the hazelnuts and capers. Strip the thyme from the stalks and roughly chop. Transfer everything to a small bowl with 1 tbsp oil and mix well.
- Drain the tofu, pat dry with paper towel and cut into 4 slices. Set aside. Heat a large frying pan with 1 tbsp oil on high heat. Add the tofu and cook for 1-2 mins, per side, until golden brown. Season with sea salt.
- After 25 mins of baking, add the roasted sweet potatoes to the baking dish with the rest of the veg. Stir in the chopped tomatoes, olives and ketchup. Season with sea salt and black pepper. Place the tofu on top of the veg and spread over the crumb. Bake for a final 5-8 mins, until the crumb is golden and the veg is soft.
- Serve the traybake straight to the table.
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