Sesame-Maple Roasted Tofu

Adapted from Eating Well

 

Ingredients:

14oz Extra-Firm Tofu
1 Medium Red Onion, sliced
2 tsp sunflower oil or other neutral cooking oil
2 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp tahini
2 Tbsp soy sauce
4 tsp maple syrup
2 tsp apple cider vinegar
1 Tbsp sesame seeds
1 Large or 2 Small Zucchini

Directions:

Preheat Oven to 450 F.

Rinse and pat dry the tofu, then cut into cubes.

Toss tofu, onion, canola oil, sesame oil, salt, and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browing in spots.

About 15 to 20 minutes.

In a small dish, whisk together the tahini, soy sauce, maple syrup, and vinegar until combined. Quarter and dice your zucchini. Remove the tofu from the oven, add the zucchini pieces and drizzle with the sauce. Stir to combine. Sprinkle with sesame seeds.

Return to the oven and continue roasting until zucchini turns golden and tender.

About 10 to 12 minutes more.

** The original recipe calls for Snap Peas or Green Beans, but since the Zucchini plants are exploding, we decided to go with those instead. I love baked Zucchini! **

Sage and Onion Tear & Share Bread

Adapted from bbc.co.uk
Ingredients

5 oz whole milk, plus extra for glazing
14 oz flour
7g / 1/2 sachet fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
1/2 oz butter
1 tbsp sunflower oil, plus extra for greasing
1 large onion, peeled and chopped
1 garlic clove, crushed
15-20 sage leave, chopped, plus extra for garnish
freshly ground black pepper

Directions

Heat 5 ounces of water and the milk in a saucepan over low heat until lukewarm.

Sift the flour into a large mixing bowl and stir in the yeast, sugar, and salt.

Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball and then turn out onto a lightly floured surface and knead for 10 minutes.

Place the dough in an oiled bowl and cover loosely with oiled clingfilm. Leave to ride in a warm place for 45-60 minutes or until double in size.

Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened.

Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool.

When the dough has doubled in size, tip it back onto a floured surface and flatten with your hands. Spoon the onion mixtures on top and knead for a couple minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky.

Divide the dough into eight balls and shape by pulling the dough from the outside and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to proof in a warm place for 45 minutes, or until doubled in size.

Preheat the oven to 180C/350F

Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the center of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool before serving.