Glazed Tofu

Looking for a quick and simple, yet utterly delicious, centerpiece for your veggie/vegan guests this Christmas? This glazed tofu is the answer. It is gorgeously caramelised on the outside and beautifully tender inside. Firm tofu is a wholesome, healthy and satisfying protein, but definitely a blank canvas that needs a good marinade to shine. This sweet glaze is spiked with mustard and garlic and is honestly, so moreish. Enjoy!

Liz x

Ingredients (serves 2-4 depending on sides and appetite)

  • 400g extra firm tofu (2 of our blocks)
  • 4 tsp smoked paprika
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 heaped tsp garlic granules
  • 1 heaped tsp dijon mustard
  • a splash of just-boiled water
  • salt to taste

Method

  1. Place your blocks of tofu into a small, lined roasting dish. Sprinkle the first sides with 2 tsp of smoked paprika and 2 tbsp of soy sauce. Turn the blocks over.
  2. Score the tops of the blocks of tofu in shallow, diagonal cuts. Then sprinkle these top sides with the remaining smoked paprika and soy sauce. Pop the dish in a hot oven to roast for 30 minutes.
  3. Meanwhile prepare the glaze by whisking together the sugar, mustard, garlic granules, salt and hot water into a smooth sauce.
  4. Remove the tofu from the oven and brush liberally with the glaze. Return to the oven for another 15 minutes or so until dark brown, sticky and delicious! You can check on the tofu every 5 minutes and baste with any glaze that has pooled around the bottom of the dish. Enjoy alongside all your usual Christmas roast trimmings.

Mustard & Maple Swede Roast

Whole roasted vegetables are one of my favourite things. The long roast means there’s always a sweet, juicy centre and interesting textures and flavours on the edges. This recipe for whole roast swede (pretending to be ham) is inspired by eco-chef Tom Hunt. It makes a fun festive centrepiece and it’s delicious too! Not ham flavoured of course, but a celebration of the humble-but-hearty swede. These bulbous roots are a real Irish staple and they are well overdue their time in the limelight. Swede is slightly peppery and sweet and the mustard-maple glaze works wonderfully. Delicious served in slices alongside pickled red cabbage, roasted potatoes and winter greens. The vegetable and red wine bed makes a brilliant base for a veggie gravy too.

What are you serving for Christmas dinner?

Liz x

Ingredients

  • 2 onions
  • 1 bulb of garlic
  • 2 carrots
  • 4 bay leaves
  • 2 stock cubes
  • a large glass of red wine
  • a large glass of hot water
  • 1 swede
  • whole cloves (approximately 50?)
  • 4 tbsp olive oil
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 6 tbsp wholegrain mustard
  • 6 tbsp maple syrup

Method

  1. Turn the oven on to 200C. Find a casserole dish with a lid that your swede will fit comfortably in (alternatively use a deep roasting dish and a sheet of foil or a baking sheet as a lid).
  2. Start preparing your swede. Peel it with a potato peeler and trim off any unwanted bits with a large, sharp knife. Score it with shallow cuts, criss-crossing to make lots of diamond shapes. Using a toothpick or a skewer, push a hole into the centre of each diamond. Then push a whole clove into each hole to stud the surface of the swede.
  3. Cut the bulb of garlic in half along its equator. Quarter the onions (leave the skin on) and the carrots. Put the vegetables in the casserole dish, these will impart lots of flavour to the juices in the bottom of the dish. Pour in the wine and hot water and crumble in the stock cubes. Add the bay leaves. Now place the prepared swede on top.
  4. Drizzle the swede with the olive oil and season it with salt and pepper. Put the lid on and place the pot in the oven to steam-bake the swede for at least 1.5 hours (depending on the size of the swede) or until the swede is cooked through. You can test this with a skewer.
  5. Remove the swede onto a clean baking dish. Mix the mustard and maple syrup together and brush half of it over the top and sides of the swede. Return it to the oven for 10 minutes. Then brush the remaining mustard and maple glaze over the swede and put it back in the oven for a final ten minutes. Then it’s ready to carve and enjoy!

Roasted Garlic & Red Wine, Onion Gravy

  1. You can make a gorgeous gravy from the juices left in the casserole dish. Remove the carrots, bay leaves and onions skins. Squeeze out the garlic and remove the skins from the pot. Then use a whisk to blend the roasted garlic into the sauce.
  2. Add 2 tbsp of cornstarch that has been mixed with 3 tbsp of cold water. Whisk it into the gravy and simmer and stir until the gravy is a good consistency. You may wish to add more water.
  3. Add a generous knob of butter and taste the gravy for seasoning. Adjust the seasoning with salt and pepper if needed. I usually add a splash of soy sauce to enrich and darken the gravy too.