Spiced, Crunchy, Sesame and Pumpkin Seed topped Tofu with Watercress and Lemon Sauce

Ingredients

for the tofu

• 2 x 200g blocks fermented or smoked tofu, sliced in half lengthways
• 100g plain white flour, for dusting
• 80g vegan hard margarine, softened
• 45g light soft brown sugar
• 100g plain white flour
• ½ tsp coarse ground black pepper
• 1¼ tsp fennel seeds, roughly crushed
• ½-1 tsp grated nutmeg
• ¼-½ tsp paprika
• 25g tahini
• 2 tsp soy sauce
• The leaves from 4 sprigs of thyme, plus extra sprigs to serve
• 2 tbsp black sesame seeds
• 40g pumpkin seeds

for the watercress sauce

• 2 tbsp chopped flat-leaf parsley
• 2 tbsp lemon juice, plus zest of half
• 100ml Oatly crème fraîche or dairy-free yogurt
• 150g watercress, keep a few springs to serve and chop the rest

to garnish

• ¼ green chilli, deseeded and chopped, optional
• ½ tsp smoked sea salt, plus extra to serve
• A few sprigs of watercress

Method

1. Preheat the oven to 200°C/fan 180°C/gas mark 6.
2. To make the crispy onions: Place the vegan butter in a small roasting tin and put it in the oven for 5 minutes, or until the butter has melted and started bubbling. Put the flour in a bowl and mix in the onion slices to coat them thoroughly. Take the roasting tin out of the oven and add the onions, carefully covering them with the melted butter using a spoon.
3. Roast for 15-20 minutes, stirring halfway. Once done, set aside and turn the oven up to 220°C/fan 200°C fan/gas mark 7, ready to cook the tofu in step 6.
4. To make the tofu: Press any excess water out of the tofu by wrapping it up in kitchen paper and squeezing it gently. Put some flour in a large bowl. Dust and toss the tofu in the flour to absorb any further liquid.
5. In a small bowl, add the hard margarine and sugar. Whisk with a fork until smooth and creamy. Add the flour, black pepper, spices, tahini, soy sauce and thyme, then mix until smooth. Add half of the sesame and pumpkin seeds.
6. Spread the mixture over the tofu pieces and, then sprinkle the remaining sesame and pumpkin seeds over the top. Line a baking sheet lined with non-stick baking parchment and put the tofu slices on it. Bake for 15-20 minutes, until golden on top and the tofu is heated through.
7. To make the sauce: In a food processor , blend all the watercress sauce ingredients together until smooth.
8. To serve: Put the cooked tofu on a plate, sprinkle with the crispy onions, green chilli, smoked salt and a few watercress leaves. Serve with the watercress sauce on the side in a small bowl. Garnish with the spare thyme sprigs.