MUSTARD MAPLE GLAZED ‘HAM’ WITH BRUSSELS SPROUTS
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6
500g firm tofu, drained
¼ cup (60ml) tamari
¼ cup (60ml) pure maple syrup
2 tablespoons wholegrain mustard, plus extra, to serve
2 tablespoons brown sugar
2 teaspoons smoked paprika 500g kipfler potatoes, scrubbed, halved
350g brussels sprouts, halved
1½ tablespoons extra virgin olive oil 3 medium mandarins (600g), unpeeled, cut into halves
1 teaspoon whole cloves
3 sprigs fresh rosemary, leaves picked
2 tablespoons dijon mustard, to serve
1 Preheat oven to 180°C/160°C fan. Line a roasting pan with baking paper.
2 Drain tofu well; pat dry with paper towel. Cut tofu block in half horizontally; pat dry. Score both sides of tofu in a diagonal pattern 1cm deep, at 1cm intervals. Mix tamari, syrup, mustard, sugar and paprika in a shallow dish. Add tofu; turn to coat. Refrigerate for 30 minutes.
3 Cook potatoes in a saucepan of boiling water for 12 minutes or until just tender; drain in a colander. Shake potatoes from side to side in the colander to roughen the surface slightly (this will help the potatoes crisp during cooking).
4 Place potatoes in roasting pan with sprouts and oil; toss to coat. Spread vegetables to edges of pan. Place mandarin halves in centre of pan. Place tofu on top; reserve marinade in dish. Press cloves into tofu. Top vegetables with rosemary. Season well.
5 Brush tofu with half the remaining marinade. Roast for 30 minutes or until tofu and potatoes are golden brown. Serve tofu ‘ham’ and vegetables with dijon mustard.
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