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

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</

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Smoked Basil & Beet Tofu Baked in Coconut

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of