Ingredients

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280g Naked Tofoo

400g cooked pilau rice

2 cloves garlic, peeled and finely sliced

Grated lemon zest

1 red chilli, deseeded and finely chopped

Sliced red chilli

50g toasted flaked almonds

1 tbsp medium curry paste

120g baby leaf spinach

2 tbsp coconut oil

1 tbsp clear honey

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Baked Tofoo with Spinach and Almonds

Serves 4 • Prep 10 min • Cooking

Baked Tofoo with Spinach and Almonds
Ingredients

Underline

280g Naked Tofoo

400g cooked pilau rice

2 cloves garlic, peeled and finely sliced

Grated lemon zest

1 red chilli, deseeded and finely chopped

Sliced red chilli

50g toasted flaked almonds

1 tbsp medium curry paste

120g baby leaf spinach

2 tbsp coconut oil

1 tbsp clear honey

Method

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1. Heat 1 tbsp of the coconut oil in a non stick pan and add the garlic slices, chilli and half the almonds. Stir in the curry paste and spinach, cover the pan for 2 minutes, until spinach wilts, and mix together well.

2. Preheat the oven to 200°C/180Fan/Gas6. Cut the Tofoo into 4 horizontally and lay 2 slices side by side on to a non stick baking sheet. Spoon the spinach mixture over. Top with remaining 2 Tofoo slices.

3. Mix the honey with remaining coconut oil, brush over the Tofoo, scatter the rest of the almonds over the top.

4. Bake for 20 minutes and serve in slices with cooked pilau rice. Garnish with lemon zest and sliced red chilli.