Tofoo Towers

Serves 2 • Prep 20 min • Cooking 30 min
Made by Mob Kitchen
Vegans
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Get this stuff
  1. 280g Naked Tofoo
  2. Piece of fresh ginger
  3. 1 aubergine
  4. 6 tbsp soy sauce
  5. 1 avocado
  6. 1 lime
  7. ½ red chilli
  8. olive oil
  9. Bunch of coriander
  10. Basmati rice for 2
Do this stuff
  1. Preheat oven to 180°C/356°F
  2. Drain & pat dry Tofoo with kitchen paper. Slice Tofoo block up into 1.5cm slices. You will need 8 slices. Slice the aubergine, so you make little discs. Again, you need 8.
  3. Add the Tofoo and aubergine into a bowl, and then add a 1 heaped teaspoon of grated ginger and 3 tablespoons of soy sauce.
  4. Leave to marinade for 10 minutes, and then lay them out on a baking tray. Place them in oven for 30 minutes.
  5. In the meantime, make you guacamole. Into a bowl, add the avocado, a handful of chopped coriander, the juice of half a lime, a chopped red chilli, salt, pepper and a glug of olive oil. Mash everything together with a fork, cover the bowl and set aside for serving.
  6. Time to get your rice on. To make the basmati rice sticky, add 1 part rice to 3 parts cold water into a pan on a high heat. Allow to cook until the rice has absorbed all the water.
  7. While the rice is cooking, make your soy and ginger dressing to pour over the towers. In a small bowl, add 3 tablespoons of soy sauce, 1 tablespoon of olive oil, the juice of half a lime, a small handful of chopped coriander and a teaspoon of grated ginger. Mix together, and set aside for serving.
  8. Remove the Tofoo and aubergine from the oven.
  9. Serving time. On a plate, lay down a disc of aubergine. Spoon over a bit of dressing, and then add a tablespoon of rice. Flatten it down, then add a slice of Tofoo, and then a tablespoon of guacamole on top of that. Then add another slice of Tofoo, another tablespoon of rice, and pour over a bit more dressing. Add another tablespoon of guacamole, and then top it with another disc of aubergine. Pour over the remaining dressing and enjoy!
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