CookEat Recipe
Baked Peas and Tofu with Coconut Milk
Tofu, peas and chickpeas bake with cardamom and coconut milk. Spoon the warm mixture with plain yogurt into golden filo cups and serve over the remaining yogurt.
Method
Steps
Step 1
Heat the oven to 200°C. Drain firm tofu, pat dry and cut into 2 cm cubes. Use canned chickpeas, weighed drained and rinsed, and fresh or frozen shelled peas. Toss the tofu with 30 ml olive oil and ground cardamom in a roasting dish and bake for 15 minutes.
Step 2
Add the chickpeas, peas and coconut milk to the dish. Bake for another 10–15 minutes until the peas are tender and the sauce is bubbling. Stir once during cooking.
Step 3
Lower the oven to 180°C. Brush thawed filo with the remaining 30 ml olive oil, stack in three layers and cut into squares. Press into muffin wells to form cups and bake for 8–12 minutes until golden and crisp throughout; use a longer packet time if specified. Combine the natural yogurt and plain unsweetened yogurt.
Step 4
Let the tofu mixture stand off the heat for 3 minutes, then gently fold through half the combined yogurts. Spoon the remaining yogurt around six baked filo cups on a platter and divide the warm tofu filling among the cups. Serve immediately.
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