The plantbased school
Cut tofu into chunky slices and press with a piece of kitchen roll
MARINATE WITH SOY SAUCE ON A BAKING TRAY
Bake for 20 mins at 340F
CHOP VEGGIES FOR SOFFRITTO carrot, onion and celery
Fry the soffritto in 2 tbsp olive oil
Chop rosemary, sage, garlic and chili.
Add the tofu when baked: tofu, white wine and olives go into the sauce
1 can of tomatoes and 2 tbsp of soy sauce
Eat with flatbread or rice
And a serving of sautéed spinach.