Crispy baked rosemary tofu with tomato dip

Ingredients

For 1 serving

• Tofu180 g
• Extra virgin olive oil1.5 teaspoons
• Rosemary2 g
• Tomato passata75 g
• Dried oregano1.5 pinches
• Saltto taste

Contains: soy

Method

1. Heat the oven to 210 °C (fan). Drain the tofu, wrap it in a tea towel and press it under a weight for a few minutes, then cut into sticks of about 1.5 × 6 cm and pat dry again.
2. Finely chop the washed and dried rosemary and toss the sticks with the olive oil, rosemary and salt.
3. Lay them well apart on a lined baking tray and bake for 20 minutes, turning halfway, until golden and crisp outside.
4. Meanwhile warm the tomato passata in a small pan with the oregano and a pinch of salt over low heat for 5 minutes, stirring, until slightly thickened.
5. Serve the hot tofu with the sauce for dipping.