- Naked
- Dinner
- Occasions
Baked Tofoo with Spinach and Almonds
- Serves: 4 people
- Prep: 10 mins
- Cooking: 25 mins
Ingredients
- 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
Get started
- 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.
- 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.
- Mix the honey with remaining coconut oil, brush over the Tofoo, scatter the rest of the almonds over the top.
- Bake for 20 minutes and serve in slices with cooked pilau rice. Garnish with lemon zest and sliced red chilli.
