Mediterranean tofu clusters
Prepare
30 minutes
Cook
30 minutes
Serve
2 servings
Description
Crumbled tofu is mixed with olives and sun-dried tomatoes and cooked until crisp clusters form. Great served simply with a salad or in wraps, but also good for meal prepping healthy snacks. Each serving provides 542 kcal, 25g protein, 30g carbohydrate (of which 15g sugars), 34g fat (of which 9.9g saturates), 5.9g fibre and 1.1g salt.
Nutrients
Calories
542kcal
Carbohydrates
30g
Protein
25g
Fat
34g
Saturated Fat
9.9g
Fiber
5.9g
Sugar
15g
Ingredients
- 200g/7oz medium-firm tofu
- 8 green or black olives, chopped
- 3 sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 50g/1¾oz mixed seeds
- 50g/1¾oz vegan cheddar, grated (see tip)
- 2–3 tsp cornflour
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 100g/3½oz mixed leaf salad
- ½ cucumber, chopped
- 8 cherry tomatoes, halved
- 2 tbsp balsamic glaze
Method
- Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven.
- To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine.
- Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour.
- Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket.
- Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over.
- To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze.