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Tofu & Tempeh

Bread Crusted Tofu

With Avocado & Potato Mash, Miso Parsnip Purée, Candied Aubergine Purée

From recipes for Vegetarian Lifestyle Show – Hector’s Restaurant at Heritage Auckland – With Chefs Jinu Abraham and Leanne Boyes.


640g Tofu organic sliced (1cm thick)
50g Miso paste
8 slices white bread
1 large Aubergine
2 tsp Sugar
100g Avocado
600g Agria potatoes
20ml Avocado oil
80g Margarine
200g Parsnip
5 g Cumin seed toasted
20g Garlic
20g Parsley
300 ml Vegetable stock

  1. For the aubergine purée: Peel the aubergine, cut in dices and mix with sugar, roast in oven till caramelised and puree. Season with salt as required.
  2. For the crusted tofu: Marinate the tofu with miso paste, make garlic butter with garlic, butter and parsley. Spread the garlic butter on bread and stick it to the sliced tofu. Cut the edges of the bread and wrap the tofu with cling film and refrigerate for 30 mins.
  3. For the parsnip purée: Roast the parsnip with some olive oil and cumin seeds for 30 mins in a moderate oven. Puree when hot, add some margarine to bring to consistency. Season and set aside.
  4. For the potato mash: Bake whole agria potatoes in moderate oven for 45 mins -1 hr, scoop out the soft potato and pass it through a mouli. Add avocado oil and avocado and mix. Sear the tofu with bread side. first and turn it on to other side and cook for roughly 2 minutes. Assemble on the plate and serve. Garnish with micro greens.