If, like us, you get a weekly Oddbox veg delivery and recently received a kohl rabi in it, you might, like us, have wondered what to do with it. Should you find yourself taking ownership of some kohl rabi in the near future, we’ve got you covered with this easy and delicious plant based roasted kohl rabi with mustard tofu recipe!
As always with tofu, you’ll need to press and marinade it at least a day and preferably up to three days before eating. You can press it using a tofu press, or by wrapping it in a tea towel, placing it in a sieve over a large bowl, and putting some heavy books on top of it.
Ingredients
1 whole kohl rabi
1 block tofu
100g green beans, topped and tailed
2 tbsp mustard
2 tbsp soy sauce or tamari
3 tbsp sesame oil
1 lemon
1 clove garlic
Handful of rocket and black sesame seeds to garnish
Method
At least 1 day in advance, and preferably up to 3, press the tofu.
Prepare the tofu marinade with 2 tbsp sesame oil, 2 tbsp mustard, 2 tbsp soy sauce and a pinch of salt.
Chop the tofu into 1cm cubes, toss in the marinade, and refrigerate. Cover the container with the marinade and tofu in it.
Preheat the oven to 180C.
Peel the kohl rabi, topping and tailing it and peeling off the outer skin then chopping into 1cm cubes.
Drizzle with 1 tbsp sesame oil, and a pinch of salt, and bake for 20 minutes.
After 20 minutes, add the tofu, making sure the kohl rabi is covered by the marinade too.
Bake for a further 30 minutes.
Five minutes before taking out of the oven, steam the green beans and toss them in 2tbsp soy sauce, the juice of the lemon, and the chopped garlic clove.
Serve the tofu and kohl rabi on the bed of green beans, and garnished with rocket and sesame seeds.
If you like this, try our plant based sage chill butter cabbage with walnuts and sweet potato!
