This is one of my all time favourites! Whenever I want some comfort food this is always top of the list. It can be made either veggie or vegan just depending on the cheese you use. It is such a great quick meal to cook when you dont want to do anything too taxing. The prep work takes a while but it is well worth it.
1 x block tofu
1 x bottle sparkling water
1 x teaspoon mixed herbs
1 x handful mushrooms (sliced)
1/2 onion (chopped)
First you have to prepare the tofu. To do this, slice the tofu into thick strips and put each strip on to a couple of pieces of kitchen towel, then put a couple of pieces of kitchen towel on top of them. You then have to put some heavy objects on top to try and get as much moisture as possible out of the tofu. I put on one of my thick wooden chopping boards and my huge, heavy pestle and mortar. I leave this for 20-30 minutes, but really the longer the better.
To make the batter put a couple of spoons of cornflour in a bowl and gradually add the sparkling water whisking with a fork so there are no lumps. It is ready once it is watery paste. Then mix the breadcrumbs with the mixed herbs. Dip each piece of tofu in to the cornflour mixture first and then the breadcrumbs. Ensure they are coated all over.
Fry each piece of tofu for around 5 minutes until it is a nice golden colour, turning every now and then. At this point also start heating the marinara sauce through.
Remove the tofu from the pan and add in the onions, fry until they are just turning colour and then add the mushrooms. Fry until they are cooked.
Put the pieces of tofu in an over proof dish and top with some parmesan (vegan, veggie whatever you use!!) and then put the mushroom and onion mixture on top. Add a little more parmesan (or not, but I love cheese!!!). Cover all the tofu fillets with the marinara sauce. Finally top with some mozzarella.
Put in the oven to bake for 10-15 minutes until the cheese is bubbling.
Serve with whatever you want, we normally use spaghetti coated in some leftover marinara sauce or sometimes we have it with roasted potatoes and green beans.
I know some people find it easier to use a shop bought sauce, but I always make my own sauces. If you want to, this is my recipe.
1 x tin chopped tomatoes
1 x onion (chopped)
1/2 green pepper (chopped)
1/2 red pepper (chopped)
1 x stock cube
4 x cloves garlic
1 x teaspoon oregano
1/2 x teaspoon chilli flakes (optional)
Juice of 1/2 a lemon
The key to this sauce is the length of time you let it bubble. While it only actually takes 10 minutes to make, I like to leave it over a low heat for an hour.
Fry the onion and garlic for a couple of minutes until they just start to colour. Then add the tomatoes and spices. Let this simmer on a low heat for 15-20 minutes and then add the peppers to the sauce. Leave to simmer for a final 40 minutes.
If you have fussy eaters you can blend the sauce to hide all veg or you can leave as is. At this stage you can freeze the sauce, which I do if I am batch cooking. Just before serving (or once it is reheated if you have frozen it) add some fresh chopped basil and the fresh lemon juice to really bring out the flavours.