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Ingredients Jump to Instructions ↓

  1. 1/4 cup raisins

  2. 1/4 onion , chopped fine

  3. 1/2 tbsp. vegetable oil

  4. 1/2 tbsp. ginger , minced

  5. 1/2 tbsp. garlic , minced

  6. 1 tbsp. curry powder

  7. 1/8 cup cider vinegar

  8. 1 tbsp. apricot jam

  9. 1 1/2 tbsp. brown sugar

  10. 1/8 cup slivered almonds , toasted

  11. 1 500g pkg. firm tofu , frozen overnight, then defrosted and squeezed to release excess water , then crumbled.

  12. 3 slices whole wheat bread , diced into about 1/2 inch squares

  13. 1 19oz./540 ml. can coconut milk , divided in two

  14. salt and pepper , to taste

  15. 2 whole eggs

  16. 1 banana , sliced lengthwise into strips

Instructions Jump to Ingredients ↑

  1. Soak raisins in warm water and set aside.

  2. Saute onion in oil for 1-2 minutes, add ginger, garlic and curry powder and saute a minute longer. Add vinegar, jam and brown sugar and saute to blend, about 2 minutes. Add almonds.

  3. Add plumped and drained raisins, then crumbled tofu and cook 5 minutes, stirring to blend. Transfer mixture to a bowl and set aside.

  4. Soak diced bread cubes in 1/2 can of coconut milk, then mix into tofu mixture. Season to taste with salt and pepper.

  5. To assemble bobotie, grease a 9" oven proof glass pie or cake pan and press mixture to fill. Can prepare to this point one day in advance, and keep covered and refrigerated.

  6. Preheat oven to 350F.

  7. Beat remaining 1/2 can coconut milk with two eggs. Place banana slices on top of bobotie and cover with milk mixture. Bake in oven for 35 minutes or until set.

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