Honey and ginger make an unbeatable flavour pairing, and this soy honey and ginger Tofoo dish is sure to make your mouth water.
Ingredients (serves 4)
2 tbsp coconut oil
2 cloves garlic, peeled and finely sliced
1 red chilli, deseeded and finely chopped
50g toasted flaked almonds
1 tbsp medium curry paste
120g baby leaf spinach
280g Naked Tofoo
1 tbsp clear honey
To serve
400g cooked pilau rice
Grated lemon zest
Sliced red chilli
Method
Heat one tablespoon of the coconut oil in a non-stick pan and add the garlic slices, chilli and half the almonds. Stir in the curry paste and spinach, cover the pan for two minutes, until spinach wilts, mix together well.
Preheat the oven to 200C/180Fan/Gas6. Cut the Tofoo into 4 horizontally and lay 2 slices side by side on to a non-stick baking sheet. Spoon the spinach mixture over. Top with remaining 2 Tofoo slices.
Mix the honey with remaining coconut oil, brush over the Tofoo, scatter the rest of the almonds over the top.
Bake for 20 minutes and serve in slices with cooked pilau rice. Garnish with lemon zest and sliced red chilli.
Recipe courtesy of Tofoo
