TOFU CALAMARI

This hassle back tofu calamari will become your next tofu obsession!

Makes 6 wedges of tofu - serves 3-6

INGREDIENTS:

• 450g Firm Tofu

• 2 Lemons

• 6 Tbsp Alg Rainbow Seaweed Flakes

• 4 cloves of garlic

• 2 Tbsp Margarine/Butter/Spread

• 5 Tbsp Extra Virgin Olive Oil

• 1 Tbsp chilli flakes (adjust to taste)

• 1 handful of fresh parsley

• pinch of salt and pepper

METHOD:

1. Pre heat the oven to 220 degrees Celsius

2. Juice one lemon, slice the other, mince garlic and parsley

3. Place lemon juice, garlic, parsley, seaweed flakes, chilli flakes, margarine and extra virgin olive oil into a bowl and mix to combine

4. Slice tofu into 6 slices (3 length ways and then in half width ways)

5. Taking the strips of tofu, create the ‘hassle back’. Do this by slicing the tofu diagonally 3/4 down and then diagonally the opposite.

6. Put the seaweed mixture onto the tofu, spreadig it around and ensuring it goes into the hassle back cracks.

7. Put sliced lemon onto a tray lined with baking paper, then add marinated tofu. put another sheet of baking paper on top of the tofu, fold the edges underneath.

8. Put tofu in the oven for 10 minutes, then remove the top baking paper covering the tofu, then put the tofu back in the oven for 10 minutes, and then grill for another 5 minutes until slightly golden.

9. Enjoy with salad, risotto’s, veggie bakes, potato chips etc.