Coffee as a spice rub has been around for some time now and I wanted to try it out.

I used it on tofu with amazing results. I baked it after leaving on the marinade overnight and it tasted so good. The coffee flavour was subtle and smoky and it paired beautifully with the hummus and caramelized onions.

I also grilled the tofu for about ten minutes after it was baked. You can use garlic powder but I prefer to use fresh garlic. I used the remaining marinade to deglaze the pan while caramelizing the onions and they smelt and tasted of coffee and spices.

This recipe is vegan and gluten free. The perfect plant based protein dish to serve with a dip. And really delicious.

PREP: 10 minutes (not including marinating time)

COOK TIME: 1 hour

Ingredients

For the marinade

• 400 gms tofu, cut into strips
• 2 tbsp coffee granules
• 2 cloves garlic
• 2 tbsp vinegar
• 2 tsp chilli powder
• 1 tbsp coriander powder
• 3 tbsp brown sugar/jaggery
• 3 tbsp vegetable oil
• 1 tsp pepper powder
• Salt to taste

For the hummus

• 1 cup chickpeas, boiled
• 2 cloves garlic
• 3 tbsp tahini
• 1 tsp cumin powder
• 1 tbsp lemon juice
• Salt to taste
• Olive oil
• Black olives
• Fresh coriander, chopped

For the caramelized onions

• 3 large onions, sliced thinly
• 2 tbsp olive oil
• Salt

Instructions

Preheat the oven to 180 C.

For the marinade, mash the garlic by putting it through a garlic press. Crush the coffee granules in a pestle and mortar. Combine all the ingredients together and mix well. Arrange the tofu on a tray and pour the marinade over it, turning the tofu slices several times. Cover and refrigerate overnight.

Arrange the tofu slices on a baking tray and drizzle a little oil over them, turning the slices to make sure that the oil is distributed evenly. Bake for 15 minutes on each side. Grill for another 10 minutes on each side so that the colour darkens.

Mix all the ingredients for the hummus except the olives and fresh coriander in a blender and blitz with a little water until the mixture is smooth and creamy.

Spoon the hummus into a bowl and drizzle some olive oil on top. Arrange the olives at the side and sprinkle the fresh coriander on top.

To make the caramelized onions, heat a few tablespoons of olive oil and add the onions with a pinch of salt. Saute the onions, stirring every few minutes, until they change colour and become golden in colour. Deglaze the pan with the rest of the marinade and when the onions are sticky, remove from heat.

Arrange the tofu slices, top with caramelized onions and sprinkle some toasted sesame seeds on top. Serve with the hummus.