Pink Pepper Tofu Cakes With Cherry Tomatoes

Photo: Jessika (Chefs at Home)

Ingredients

Ingredients:

125 grams spiced or smoked tofu

100 grams white flour

50 grams wholemeal flour

A little bit of yeast (a fingertip)

3 eggs

100 milliliters soy milk (or another type of milk)

1 handful of fresh spinach leaves

1 handful of fresh flat leaf parsley

2 tablespoons of olive oil

20 cherry tomatoes

A couple of Pink pepper seeds

Salt and pepper

Preparation

Preheat your oven at 180°C. Chop the spinach and parsley. Crush the pink pepper seeds.

Cut the tofu in cubes. Whisk up the eggs with the milk and oil.

Add the two kinds of flour while stirring. Dissolve the yeast in a little bit of lukewarm water. Add it to the mixture. Add the tofu, pink pepper, spinach and parsley. Season according flavour.

Put in each baking tin cherry tomatoes, if you use very small shapes (as we did) it’s better to cut them up.

Pour the mixture in small baking tins (be careful to check if you have to butter them or not). Place a cherry tomato or cut pieces of cherry tomatoes on top (again depending of your baking tin). Bake in the oven. The time depends, if you use rectangular mini cake baking tins, it will be about 35 minutes, for smaller, take off half the baking time.

You can check if they are ready by sticking in with a knitting needle and check if the eggs are done.

Tip: if you didn’t find smoked or spiced tofu (as we did) you can smoke it yourself. Place a couple of pink pepper seeds in a pan or cooking pot with a bit of water (be sure to take enough, otherwise the pepper will be burnt and you will have difficulties to clean it aftwards). Cover the pan with aluminum foil and prick holes in it. Arrange the tofu in a steam basket (like the ones you use to prepare dim sum) and place the basket on the pot. Leave on heat for about 6 minutes, turn the heat off and leave for another 6 minutes before taking the lid of the steam basket off