Sticky Red Wined Glazed Tofu Fillet

Updated at: Mon, 25 Dec 2023 08:40:08 GMT

Step 1

Place the stock in a saucepan and bring to a boil.

Step 2

Once boiling, add the block of tofu.

Step 3

Boil the tofu for 3 minutes, and if the stock doesn’t fully cover the tofu, flip the block halfway through.

Step 4

Drain the tofu, reserving 200ml of stock. Leave to cool before slicing.

Step 5

Place the soy sauce, red wine, worcestershire sauce, brown sugar, tomato purée, nutritional yeast, cumin, paprika, and marmite into a tupperware container and whisk until combined.

Step 6

Cut criss cross patterns into the tofu about halfway down the block so that the marinade can penetrate better.

Step 7

Place the block, scored side down in the marinade in the fridge, cover, and leave overnight (or up to two days).

Step 8

Preheat oven to 400 degrees, on the convection setting if you have it.

Step 9

Drain the tofu into a small baking dish and pour the marinade into a small pan on low heat. Leave to reduce for 15-20 minutes, stirring occasionally.

Step 10

Bake the tofu for 45 minutes, removing from the oven in 15 minute intervals to baste with the red wine jus. Serve with extra jus and enjoy!

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