Eating more plant-based food is a major passion of mine, although I am not (clearly, as you see with my recipes) fully plant-based. It’s vastly better for the environment and as a rule it’s more humane. Usually my food is plant-based by default, but here I tried to create recipes there were flavourful and hearty.
Pomegranate syrup is a staple in a lot of Arab cooking, and I was curious to see how I could bring that into different vegan dishes. I have to emphasise that the spices are what’s important here to bring this dish together. I’ve focused on Arab flavours for both the veg and the tofu.
- 400g firm tofu
- 3 carrots
- 3-4 small courgettes or one large
- 1 aubergine
- 1 bell pepper
- 3-4 tbsp pomegranate syrup*
- Chilli flakes
- 1 tbsp cumin
- 1 tsp turmeric
- 1 tbsp dried oregano
- olive oil & salt
- Optional (to serve alongside):
- 1 1/2 cups cooked brown rice
- 3 cups mixed greens
- Chop up your veggies, add the spices to it and drizzle with olive oil (you don’t need much). Pop it in the oven at 200C for 35-40mins.
- Place the tofu under something heavy (I used a cast-iron lid) and let the liquid drain out on kitchen paper. Cut up the tofu into strips.
- Lay out your tofu in a hot pan, preferably a griddle if you’ve got one, but a normal pan works too. I used both to show that it doesn’t make a difference.
- Once your tofu has browned, about 4-5 minutes, flip it over and get it to cook on the other side.
- Once it’s golden, add your pomegranate syrup and chilli flakes and let it caramelise.
- Serve alongside brown rice and greens, or as desired.
Place the tofu under something heavy (I used a cast-iron lid) and let the liquid drain out on kitchen paper. Cut up the tofu into strips. Lay out your tofu in a hot pan, preferably a griddle if you’ve got one, but a normal pan works too. I used both to show that it doesn’t make a difference.
Then add your pomegranate syrup and chilli flakes, and let it caramelise.
Here’s an example in a regular pan. No loss in flavour, just no griddle marks.
I was doing this as meal prep, so I served them up in glass tupperware and it made enough for three meals. I had it on a bed of mixed greens, 1/2 cup of brown rice, a third of the roasted veg we made and six slices of tofu per portion.
Tell me that doesn’t look absolutely delicious. I’ve always been on the fence with tofu, but when cooked right it is so damn good.
How do you feel about this meal? Do you like tofu or do you need more convincing? Let me know in the comments if you’d be up for making this meal.
Sand Kitchen 
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