Smoked Basil & Beet Tofu Baked in Coconut

Name: Smoked Basil & Beet Tofu Baked in Coconut
Yield: Serves 4 to 6
Ingredients: 1 pack of banana leaves, cut into 12-in [30-cm] squares (1 per guest); 1 pack of banana leaves, cut into 12-in [30-cm] squares (1 per guest); 1 cup [250 ml] unsweetened coconut cream; Tamari sauce, for drizzling; 4 to 6 small bird’s eye chiles, seeded and thinly sliced; Thumb of ginger, peeled and very finely chopped; 7 oz [200 g] firm tofu, dyed with 1 Tbsp beet powder rubbed in or plain, cut into ¼-in [6-mm] slices; 7 oz [200 g] firm tofu, dyed with 1 Tbsp beet powder rubbed in or plain, cut into ¼-in [6-mm] slices; 7 oz [200 g] basil tofu, drained and cut into ¼-in [6-mm] slices (to make your own); 7 oz [200 g] smoked tofu, drained and cut into ¼-in [6-mm] slices; Handful of cilantro leaves

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

I do like to cook things “en papillote”—that is, wrapped in leaves or baking parchment—as it seals in all the flavor. I specify cooking this in banana leaves, but you can use baking parchment if you like. This is a real dinner party dish. Banana leaves are cheapest if bought frozen in Asian/Chinese supermarkets.

Ingredients

1 pack of banana leaves, cut into 12-in [30-cm] squares (1</

Main course
Gluten-free
Vegan

Method

Preheat the oven to 400°F [200°C].

First prepare the banana leaves by roasting them slightly over an open flame or dry-roasting them in a large skillet, until they soften. Don’t let them burn or go black. Then lay the banana leaf squares flat and arrange the different colored s