Baked tofu, green bean, capsicum, fresh red onion, cherry tomatoes, cashew nuts, sliced roasted mushrooms with rocket & Satay sauce (serves 4 people).
Ingredients: 250gms firm tofu, 1 red capsicum, 1 small onion, 200mls soy sauce, 1 red onion, 1 small capsicum, 1 tbls crushed ginger, ¼ cup roasted cashew nuts, 2 tbls oil, 1 tbls crushed garlic, 4 big fried mushrooms, 1 cup peanut butter, 150mls water, salt, 300gms green beans topped & tailed,
1 cup soy milk,
¼ cup sweet chilli sauce, 100gms washed rocket leaves, 4 tbls ketchup manis Olive oil, salt, pepper. Method: In a jug mix soy sauce, ginger, garlic, sweet chilli and water. Marinate the tofu block in the mix overnight to gain full flavour. Satay sauce: Finally dice onions and red capsicum. Light
ly sauté onions and capsicum. Add peanut butter, coconut and soy milk and stir on a low heat until smooth. Add salt and ketchup manis and simmer for 5 mins. Preheat oven to 180 C°, place field mushrooms on a tray and drizzle with olive oil and sprinkle with salt. Cover with foil and cook for 25 m
ins. Cook marinated tofu on a tray for 20 mins. Allow to cool and cut into 2cm cubes. Blanch green beans in a pot of boiling water and refresh them in a bowl of cold water. Julienne red capsicum and thinly slice red onion. In a big bowl, place washed rocket, green beans, capsicum, halved cherry toma
toes, onion, tofu and ½ cup satay sauce. Toss until all coated with sauce and place on a platter and finish with sliced roasted mushrooms, roasted cashew nuts and a drizzle of satay sauce. Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. http://www.animalsmatter.com.au/

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