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Piri Piri Tofu

Prep Time:

10 Minutes

Cook Time:

30 Minutes


2 Servings

About the Recipe

This recipe truly shows how versatile tofu can be! It takes on the East-African flavours of piri piri spice so well. Who says gut healthy and plant passed food is boring!

- Sunni Patel, PhD

Tofu provides all of the much needed essential amino acids and though there are different schools of thoughts on soya and FODMAP it can provide much needed micro-nutrients such as manganese, calcium and selenium depending on how it is set (calcium or nigiri).


  • 350g extra firm tofu

  • 3 stalks coriander 

  • 1 red pepper (diced)

  • ½ onion (diced)

  • 1 tsp garlic minced

  • ½ lemon (juice)

  • 1 tbsp paprika

  • ¼ tsp chilli powder 

  • ¼ tsp apple cider vinegar 

  • 1 bay leaf 

  • 1 tbsp desiccated coconut 

  • 2 tbsp olive oil 

  • 50-80ml water

       To serve:

  • 2 sweet potatoes (wedges)

  • 1 red pepper (halved)

  • 6 cherry tomatoes

  • 200g red cabbage (sliced)

  • ½ lemon (juice)

  • 2 tbsp fresh parsley (finely chopped)

  • 4 tbsp soya yoghurt

  • 2 tbsp sauerkraut


Step 1

Blend the coriander, red pepper, onion, garlic, lemon juice, paprika, chilli powder, cider vinegar, bay leaf, coconut, oil and water in a processor to create a fine paste.

Step 2

Slice the tofu into slices and marinate in the piri piri sauce.

Step 3

Meanwhile, roast the peppers, tomatoes and sweet potato wedges at 200C for 15 minutes before adding the tofu to cook.

Step 4

Roast the ingredients for a further 10-15 minutes.

Step 5

Whilst the ingredients are in the oven, make a simple salad by mixing through the cabbage, lemon juice, parsley, yoghurt and sauerkraut in a bowl.

Step 6

Serve and enjoy.

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