Tofu and olive tapas

Tofu and olive tapas

Cook 43 mins
Serves 2

The sherry, olives, anise and marinated tofu combine to bring together a quick and tasty flavour of Spain.

Tofu Block Find out more


1/2 pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into 2cm x 1cm strips

For the marinade:
2 tsp paprika
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp coarsely ground black pepper
½ tsp chilli flakes

For the dish:
4 tbsp olive oil
3 cloves of garlic, very finely sliced
½ tsp chilli flakes
1-star anise
3 tbsp sherry
3 tbsp vegetable stock
4 large plum tomatoes, peeled, deseeded and cut into strips
50g Kalamata olives
Small bunch of parsley, finely chopped


  1. Prepare the marinade by combining all of the ingredients in a bowl or bag, mix well. Stir in the tofu. Cover and marinate for 30 minutes.
  2. Fry the tofu pieces for 3-4 minutes in 2 tbsp of the olive oil and keep warm to one side.
  3. Gently fry the garlic in the remaining oil for 1-2 minutes. Add the chilli flakes, star anise, sherry and vegetable stock. Cook on a medium/high heat until the liquid has reduced by half.
  4. Stir in the tofu, tomatoes, olives and parsley and heat gently for 2-3 minutes.
  5. Serve immediately with crusty bread.