Individual Mediterranean Nut, Olive & Marinated Tofu Roasts with Caramelised Red Onion & Wine Reduction
These mini roasts make a change to the usual offerings. We served these with our Sesame and Marmalade Sprouts, Carrot & Swede Mash (replace squash with swede), Marmite Roast Potatoes as well as the Reduction.
200g/7oz plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
2 tbsp chopped mixed nuts, toasted
8 basil leaves, chopped with scissors
40g/1½oz mixed olives, chopped
6 sundried tomatoes, chopped
1 pack Cauldron Marinated Tofu Pieces
250g/9oz plain vegan yoghurt
3 tbsp olive oil
½ tsp yeast extract
2 tbsp finely ground flax seed (linseed), mixed with 6 tbsp of water in a small bowl
Pine nuts to sprinkle
1. Make the Reduction first and let it simmer gently while you make the Roasts. Then preheat the oven to 200°C/400°FGas Mark 6. Line a muffin tin with 8-10 cases - or just use good quality non-stick deep-hole muffin tins, well-greased.
2. Mix the flour, baking powder, bicarbonate of soda and salt together in a large bowl. Mix in all the other dry ingredients, including the tofu pieces.
3. In a jug, whisk together the yoghurt, oil, yeast extract and flax seed mix.
4. Pour the wet mixture over the dry ingredients and gently mix in so everything is evenly incorporated. Do not over mix.
5. Oil a table spoon and use it to spoon the mixture equally amongst the 10 cases. Squirt one spray of oil into each case to help stop it sticking (grease lightly with oil if you don’t have oil spray).
6. Sprinkle a few pine nuts over each roast then bake them for 18-20 mins. A skewer inserted into one should come out clean.
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