Tofu with cornbread in caramelised leeks and spinach (vegetarian option)
Ingredients:
• 500g natural tofu
• 2 lemons (juice and zest)
• 3 tbsp tamari or soy sauce
• 2 leek stalks, cut into strips
• 1 teaspoon molasses/agave syrup
• 200g spinach/watercress
• 1/2 cornbread (200-250g)
• 2 cloves garlic or minced garlic
• 1 hand of coriander or parsley
• Olive oil, salt and black pepper to taste
Preparation: In a large bowl, combine the thinly sliced tofu, the juice of 2 lemons, 1 sliced garlic clove and the tamari. Add water until the tofu is submerged and leave to marinate for at least 30 mins.
In a wide frying pan, sauté the leeks in olive oil for 5 min. Add the molasses, salt and pepper, stir in, and leave to caramelise for 2 min. Arrange the leeks in the bottom of an oven dish.
In the same pan, place the spinach without adding any more oil, and reduce over medium heat (2 min). Arrange the spinach on top of the leek layer, and top with the marinated tofu strips.
Finally, place the roughly chopped breadcrumbs in a food processor, together with the other clove of garlic, coriander, lemon zest, salt and pepper and grind (they can also be chopped and stirred by hand).
Arrange the last layer of bread on top of the tofu and bake in a preheated oven at 180°C for 35 mins or until toasted. Serve with boiled or baked sweet potato.