Baked tofu with fennel, orange and fennel seeds

Ingredients

For 1 serving

• Tofu210 g
• Fennel250 g
• Orange0.5
• Fennel seeds1 teaspoon
• Black olives10 g
• Brown rice35 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy

In season: November – March

Method

1. Turn the oven on to 200 °C (fan). Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but slightly firm; drain.
2. Meanwhile wash the fennel, trim the base and any damaged outer layers and cut it into wedges about 1.5 cm thick; drain and pat dry the tofu and cut it into cubes of about 2 cm.
3. Wash the orange, grate the zest (orange part only) and squeeze the juice.
4. In a baking dish toss the fennel and tofu with the oil, fennel seeds, orange juice and zest, salt and black pepper, spreading everything in a single layer.
5. Bake at 200 °C for 25 minutes, stirring halfway, until the fennel is tender and caramelised at the edges and the tofu is golden.
6. Add the black olives and serve with the rice, spooning over the citrusy pan juices.