Ginger and maple glazed tofu, pumpkin and pecan bread

1 October 2016

Serves 8

For the tofu and marinade:

500g tofu

3 tbsp maple syrup

20g fresh ginger

2 cloves garlic crushed

1 tbsp rice wine vinegar

1 tbsp sesame oil

2 tbsp soy sauce

For the lentil garnish:

1 Large courgette

½ tsp smoked paprika

1 ½ tbsp balsamic vinegar

250g cooked puy lentils

1 red onion diced

Sprout tops

Sweat the red onion and paprika gently, add courgettes and balsamic.
Add cooked lentils then add sprout tops or any wintergreens.
Refrigerate.
Cut the tofu into 2 inch squares.
Combine maple syrup, fresh ginger, garlic, vinegar, oil and soy sauce.
Marinate tofu in mixture for 10-15 mins.
Griddle tofu for 1-2 mins on each side. Serve immediately on the lentil mixture. Serve with pumpkin and pecan bread.

225g plain flour

150g maple sugar

150g maple syrup

1 tsp bicarbonate of soda

¾ tsp salt

½ tsp allspice

½ tsp cinnamon

½ tsp nutmeg

½ tsp ground cloves

425g pumpkin purée

75ml water

2 eggs

1 tsp vanilla extract

4 tbsp vegetable oil

60g chopped pecans

Preheat the oven to 180ºC. Grease two loaf tins.
Mix the flour, maple sugar, maple syrup, bicarbonate, salt and dried spices.
In a separate bowl mix the purée, water, egg replacer, vanilla, and vegetable oil.
Pour the wet mixture into the dry and then fold in the pecans.
Bake until golden brown for 50-60 mins. Cool before removing from the tins.