Ingredients

1 Pack of Cauldron original Tofu – (drained wrapped in kitchen towel)
4 thick slices of bread
2 tbsp Vegan cheese grated
Season with salt and ground black pepper to taste

For the marinade
1 tbsp Sundried tomato puree
½ tsp fresh oregano, ½ tsp fresh basil, ½ tsp fresh thyme
1 tbsp Curry powder
2 tbsp Olive oil, 2 tbsp vegetable stock or cold water

Roasted Tofu Rounds

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Serves 2
3/5 difficulty
30 minutes 30 min

This is ideal for breakfast, lunch or snack.

Method

1. Cover a baking tray with greaseproof paper or tin foil.
2. Remove tofu from pack. Drain the water and wrap tofu with kitchen towel squeeze gently and allow to drain.
3.Tofu Rounds – Unwrap tofu from kitchen towel. Place tofu on it’s side cut evenly straight down the centre (vertically). Place the tofu flat on a board and using the pastry cutter (8.5cm or 3” ½ inches) push the cutter down the centre to get a round shape. Repeat and mix all the marinated ingredients together add tofu turning on both sides in the mixture.
4. Grill tofu for 5 minutes on both sides.
5. Place grated cheezly on both tofu rounds, drizzle with oil and grill for 2 minutes.
6. Toast both slices of bread. Using the cutter, cut the centre of each bread. Use Vegan spread on toasted rounds. Place tofu on toasted round and cover with toasted round. Serve with salad or bake beans.

This is ideal for breakfast, lunch or snack
With the leftovers of the tofu it can be used as scramble or in cheezly cake. The left over bread can be used in bread crumbs or bread and butter pudding.