I could just about write a recipe book just on 100 ways with tofu as I am confident I can convert any tofu hater to a tofu convert!!

In some of my previous blogs, I wrote about my desire to render the same cooking method to vegetarian / vegan dishes as conventionally reserved for meat based dishes. This dish evolved as I was making a chicken version for the family and this vegetarian option for myself. My son actually preferred this tofu version so here is the recipe.

Roast tofu with kale and spring onions

If you don’t have firm tofu, press tofu amidst several layers of paper towel for 15-20 minutes. You do have to marinate the tofu for six hours and the roasting takes 45 minutes so it’s not exactly something you can whip up on short notice. Serve with steamed rice and a salad.


300g firm tofu

100g kale, finely chopped

3 spring onions, chopped 1 cm pieces

3 tablespoons coconut oil

1 tablespoon dried fenugreek leaves (kasuri methi from Indian store)

Squeeze of lime juice to serve

For the spice paste

100g onion, finely diced

5 cm piece of ginger, peeled and finely chopped

5-6 garlic cloves, peeled and finely chopped

4-5 green chillies, chopped

1 cup of coriander leaves and stems, chopped

1 tablespoon vegetable oil

1 tablespoon Greek style yoghurt, if you want to keep it vegan use 1 tablespoon lemon juice instead

Salt to taste


Heat the vegetable oil in a small fry pan and fry the onions for ten minutes until pale brown. Let cool. Put the fried onions along with rest of the spice paste ingredients into the jar of a blender and puree to a smooth paste.

Cut the tofu into 12 -14 large squares. Place tofu squares in a shallow bowl and pour over the spice paste. Mix gently with a spatula so all the tofu pieces are coated. Marinate for 4 -6 hours.

Preheat oven to 190 degrees Celsius.

Heat the coconut oil in a medium sized oven proof fry pan. Fry the chopped kale and spring onion for 3 minutes. Mix in the dried fenugreek leaves. Add the tofu squares along with any marinade left out in the bowl. Gently toss to coat.

Place in the preheated oven and roast for 40-45 minutes. Just before serving, squeeze the lime juice.

This dish is semi dry and goes well with rice. Serves 4.

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