Today we bring you an idea for a dish that is sure to please the whole family – vegetarian or not.
Today we bring you an idea for a warm dish, just in time for a long weekend lunch. The idea is from Francisca Assunção, from the @Meaningfulflavours page, and can be adapted to seasonal vegetables. And even chestnuts can be substituted for potatoes (or, why not, put the two wonders together).
Francisca calls it a Sunday roast, but for us it can be every day.
Ingredients (for 4 to 6 people):
. 500g tofu
. 3 carrots (with peel)
. 1/2 butternut squash (with peel)
. 3 dozen frozen chestnuts (or potatoes)
. 1 teaspoon salt Pepper to taste (optional)
. 1 teaspoon dehydrated rosemary
. 5 to 6 bay leaves (fresh or dehydrated)
. 5 to 6 small sprigs of fresh rosemary
. 1 teaspoon of sweet chili powder
. 1 teaspoon garlic powder
. 1/2 teaspoon cumin powder
. 1/2 teaspoon smoked paprika (optional)
. 4 tablespoons of olive oil
1 porto wine tablespoon
. 2 tablespoons soy sauce
Procedure:
The day before (preferably) dry the tofu block with a cloth and cut it into about 12 slices. In a small bowl, mix the paprika, garlic powder, cumin, and smoked paprika with 2 tablespoons of olive oil, the port wine, and the soy sauce. Season the tofu slices with this marinade and leave overnight.
On the day of the meal, preheat the oven to 180°C. Without peeling, cut the carrots into rounds and the pumpkin into cubes (removing only the seeds from the latter).
On a large baking sheet, place the carrot, pumpkin and chestnuts. Season with the salt, pepper, dehydrated rosemary, and 2 tablespoons of olive oil. With your hands, wrap everything very well.
Open a space in the center of the baking pan and place the tofu slices in a block shape In the spaces between them, place the bay leaves and rosemary sprigs
Bake for 40 minutes, stirring the pumpkin, carrot and chestnut part after 20 minutes. Serve on the spot.
Esta publicação também está disponível em:
Português (Portuguese (Portugal))
