Coronation Tofu

One thing I always wish I had tried before I turned vegetarian was coronation chicken. Well I guess this is the next best thing! I found inspiration for this recipe from Monster Makes but altered several ingredients as well as the method. Enjoy!

Makes 2 portions 

Ingredients:

½ block of tofu (Clearspot is my favourite)

For the Marinade:

2 crushed/finely chopped cloves of garlic

1inch piece of grated ginger (or 1 heaped teaspoon of ginger powder)

2 tbsp lemon juice

¼ tsp salt

¼ tsp red chilli powder

¼ pint vegetable stock

For the Sauce:

200g plain yoghurt or regular/vegan mayo (I prefer yoghurt for a low fat version)

1 heaped tbsp mango chutney

1 tsp curry powder

½ tsp cinnamon

¼ tsp salt

2 tbsp sultanas

1 chopped stick of celery

Method:

1. Drain and chop tofu into 1cm thick slices. Lay side by side on a chopping board lined with either paper towels or a clean cloth. Cover the top of the tofu with the paper towels/cloth and place another chopping board on top. Pile a few cookbooks or heavy items on top –this will help to press the tofu, removing excess moisture and making it firmer. Leave for at least half an hour (I usually press mine for 2 hours).  

2. Preheat the oven to 200 degrees C

3. To prepare the marinade: mix the garlic, ginger, lemon juice, salt and chilli powder together in a small oven proof dish. 

4.When the tofu has been pressed, chop it up into smaller chunks and mix in with the marinade. (You can also prepare this stage earlier and leave it to marinate in the fridge until needed.)  

5. To prepare the sauce: Mix the yoghurt/mayo, mango chutney, curry powder, cinnamon, salt, sultanas and celery together in a bowl. Chill in the fridge. 

6.Make up approx. 300ml of vegetable stock and pour over the tofu in the dish. Bake in the oven for 20-30 minutes or until most of the stock and marinade has been absorbed and the tofu has started turn brown and firm. 

7. Remove the tofu from the dish and drain away any excess liquid. Mix in with the sauce. Enjoy as a sandwich filler or topped on a baked potato!

 

Notes/Tips:

• The measurements in this recipe don’t have to be exact, adjust them to your tastes. This version isn’t very spicy (because I don’t like overly spicy things) but you can always add more chilli powder.
• Feel free to omit or substitute the celery and sultanas for other ingredients like chopped nuts or apricots.
• I’m sure this will work well with chicken too, though you’ll probably have to adjust cooking times.