Fennel Crusted Tofu

The aim here was to make a light, slightly herby slice of tofu to serve alongside potatoes and this really does hit the spot. The fennel elevates it from being just bread and tofu without making it so posh you wouldn't dip it into ketchup like a fish finger. 

This recipe serves two.

Ingredients

for the topping: 

2 tablespoons of chopped fennel leaf

4 tablespoons of breadcrumbs

1 tablespoon of oil

a good pinch of salt 

a good pinch of pepper

for the tofu:

half a block of tofu (about 125g) pressed and sliced

1 tablespoon of olive oil

Preheat the oven to 200C 

Combine all of the topping ingredients, the oil will just bring them together.

Pour the tablespoon of oil into the corner of a baking tray. Dredge your tofu in the oil so there is some on each side.

Place your oily tofu on the baking tray and press a little of the topping onto each slice.

Bake for 20 minutes, until everything looks golden.