1 reply to this topic

[Mamakalisa]

Traditional spicy flavours only healthier.

TOMATO BREDIE
Serves 4

500 gm pressed tofu* cut in 2 cm cubes
700 gm ripe tomatoes (about 4 large ones) skinned & quartered
50 gm coconut oil
Freshly ground black pepper to taste
2 medium sized onions peeled and sliced
1 leek trimmed and sliced 1 cm thick
1 clove garlic crushed
1 cm piece fresh ginger scraped and finely chopped
1 cardamon pod crushed
2 coriander seeds
3 peppercorns
½ tsp fennel seeds
1 tsp fresh thyme (or ½ tsp dried)
½ tsp fresh marjoram
½ green chillie deseeded and chopped
1 Tbl sweetening mixture
Salt & freshly ground white pepper
1 large potato peeled and quartered
100ml apple cider vinegar
Marinade for tofu:
¼ cup soy sauce
1 Tbl worcester sauce

Mix soya sauce, worcester sauce in a bowl. Marinade cubed tofu into mixture for 1 hour, then drain and dust all sides with black pepper. Set on a lightly oiled baking sheet and bake at 180°C for 30 minutes. Turn once during the process so that all sides are browned evenly. Set aside.
Heat coconut oil in a large pot and fry onions, leek and garlic until the onion is slightly browned. Add ginger, coriander, fennel, peppercorn, marjoram, chillie, potato and tomatoes. Cover and simmer slowly until mixture has thickened about 50 minutes. Stir in apple cider vinegar and tofu and serve piping hot.

*Layer a cutting or bowl with two layers of kitchen towels and place tofu on towels. Place tofu on board or in bowl. Lay a fresh towel on top of tofu. Gently press down on towel to remove any initial water. Remove damp towel and place two layers of fresh towels on top of tofu. Carefully place a bowl or other weight on top of towels to press down on tofu.
Let sit for at least fifteen minutes.

[DoctorWow]

Lovely, Mamakalisa, thanks for posting this. Will come in handy on many occasions