Half of what I didn’t eat straight out of the oven got served with rice, the other half with what you see in the picture: fried spring greens (collards) with onion, garlic, soy sauce, worcestershire, and a splash of balsamic vinegar.
Mayonnaise and Chutney Baked Tofu
- Mix 1 tbsp of the oil and 1 tbsp of Worcestershire with the soy sauce in an oven proof dish. Coat the tofu on both sides and bake for 10 minutes at 190 C (375 F). Flip the tofu pieces over and bake for another ten minutes.
- Meanwhile heat the other tablespoon of oil over medium heat and fry the onion for about 10-15 minutes until lightly browned. Add garlic and cook one more minute.
- Tip the fried onion into a medium bowl and mix with the mayo, chutney, and the remaining 2 teaspoons of worcestershire. Pour the sauce over the tofu and bake for another 30 minutes.