Untested development recipe.
4 light main portions
15 minutes preparation + 35-40 minutes roasting (untested estimate)
Ingredients
- 400 g firm tofu, drained and patted dry
- 1 large fennel bulb, about 350 g trimmed, cut into 1 cm wedges
- 1 orange, washed; 1 teaspoon finely grated zest and 60 mL juice
- 40 g pitted green olives, halved
- 2 tablespoons olive oil, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon pure maple syrup
- 1 garlic clove, minced
- 1/4 teaspoon ground black pepper
- 2 tablespoons water
- 1 tablespoon chopped fennel fronds, optional
Preparation and method
- Heat oven to 220 C / 425 F. Cut tofu into 2 cm cubes. Place fennel wedges on a large rimmed roasting tray; toss with 1 tablespoon oil and 2 tablespoons water. Roast for 15 minutes.
- Whisk orange zest, measured juice, remaining oil, soy sauce, maple, garlic and pepper. Add tofu and turn gently to coat.
- Add tofu and all marinade to fennel in a single layer. Roast 15 minutes, turn gently, add olives, then roast another 5-10 minutes until fennel is tender and tofu is hot with lightly colored edges. Watch citrus glaze so it does not scorch.
- Divide among four plates and add optional washed chopped fennel fronds. Serve hot; no side dish is included in this yield.
Allergen review
Contains soy and usually wheat from soy sauce. Check tofu, olives and sauce labels for other allergens.
Handling and service
Development draft: NOT physically cooked, tasted or bar-tested. Use washed produce, clean utensils and labeled ingredients. Serve promptly; refrigerate perishable ingredients and prepared portions promptly if not serving. Follow applicable food-safety guidance and ingredient labels; no shelf-life promise. No nutrition, health, cost or authenticity claims.
AI concept art is illustrative, not proof of a physical trial. No nutrition, ratings or health claims are supplied.
