The Hottest Club: Baked Tofu, Butternut and Harissa Mayo

SERVES 4PREP 20mCOOK 1h 30m

Credit: Chad Sarno

1block

tofu, extra firm

tablespoon

tamari

1teaspoon

olive oil

1small

butternut squash, seed bell cut off, just using the straight neck. Peel and slice the butternut neck into 6-8 1/2 inch slabs

1⁄2teaspoon

sea salt

2teaspoons

onion granules

1teaspoon

smoked paprika

  1. Preheat oven to 375ºF/190ºC.

  2. Place the tofu between paper towels and extract the excess moisture which will help to reduce baking time. Cut the tofu into 8 slices and place on a plate.

  3. Cover the tofu with tamari. Spray a sheet pan with spray oil or use a parchment paper to line. Place the tofu and bake for 45-60 minutes. Flip the blocks halfway through baking. Transfer from oven and allow to cool while you assemble all other ingredients.


  4. Place the butternut slabs on a lined baking sheet and place on the pan. Drizzle oil lightly around the butternut which will help the squash to brown. Sprinkle with the rest of the ingredients and place in the oven and bake until tender (12-15 minutes). Transfer from oven and allow to cool.

harissa mayo

3/4cup

Classic Sour Cream

1/2cup

roasted peppers, minced

1/2teaspoon

jalapeno

1/2teaspoon

cumin powder

1/2teaspoon

coriander powder

1/2teaspoon

smoked paprika

2tablespoons

parsley

1/2teaspoon

black pepper

  1. In a bowl, mix everything and set aside.

to assemble

8slices

whole grain bread, seeded

1head

butter lettuce, leaves separated

2

vine tomatoes, slices

pickles, sliced thin

  1. Spread a bit of Harissa Mayo on each side to prepare the sandwich. Place the butter lettuce, 2 baked tofu slices, one roasted butternut plank, tomato and pickles to build the sandwich. Top up with the other piece of dressed bread.