ALL-DAY BREAK­FAST

Burton Mail - - Food & Drink Extra -

IN­GRE­DI­ENTS (Serves 4)

250g firm tofu, drained; 2tbsp olive oil, for greas­ing and driz­zling; 15g corn­flakes, crushed; 2tsp ve­gan smoky bar­be­cue Fa­jita sea­son­ing mix; 560g canned whole pota­toes, drained and sliced; 1tsp gar­lic gran­ules, as de­sired; 1tsp black pep­per; hand­ful of fresh pars­ley, chopped; hand­ful of fresh chives, snipped; 290g canned sliced mush­rooms, drained; hand­ful fresh thyme or ½tsp dried thyme; ½tsp smoked pa­prika; 2 canned whole toma­toes; 1 ripe av­o­cado, sliced; 415g canned baked beans

METHOD

1. Wrap the tofu in three sheets of kitchen pa­per and place plates on top to squeeze out wa­ter.

2. Lightly grease a bak­ing tray. Crush the corn­flakes in your hand and mix with Fa­jita sea­son­ing.

3. Cut the tofu into chunks and coat with the corn­flake crumbs. Place on the tray, driz­zle with oil and grill un­der high heat for three to four min­utes each side.

4. Mean­while, slice the pota­toes and flavour with black pep­per, gar­lic gran­ules, fresh pars­ley and chives. Place on the tray and grill on one side till crisp (about 5 min­utes).

5. Toss the mush­rooms in thyme and smoked pa­prika, and add to the tray with the drained whole toma­toes. Serve with pep­pered sliced av­o­cado and baked beans.

■ Recipe from love­canned­food. com

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