If you read Bite-Sized Thoughts regularly, you may know that I don't often have sandwiches, toast or even bread. It's not that I dislike those things, but rather that I find leftovers easier than sandwiches for work lunches, am a fruit/cereal/smoothie girl for breakfast, and prefer crumpets, English muffins and fruit bread to plain toast or bread for snacking.
With the above said, today I am sharing a bread-based recipe that is as delicious as it is simple, and which I would happily have for lunch every day if I could manage it.
This tofu meal brought to mind memories of baked beans on toast and eggs on toast, and reminded me that toast is rather lovely when topped with savoury foods that soak into the bread beneath. When those flavours include a subtle kick of peri-peri spice, all the better.
I should say, before continuing further, that I used a commercial peri-peri sauce for this rather than making my own. In the days when I ate chicken, Nando's was a favourite take away choice and on the rare occasion that I miss chicken now, it is their chicken that I miss.
Nando's sauces appeared in my local supermarkets some time ago, but it is only recently that I tried their products at home. As a general rule, I don't buy packaged sauces or marinades, other than the basics (soy sauce, chilli sauce, tomato sauce). I am certain one could make an equivalent peri-peri sauce at home with minimal fuss, but sometimes it is nice to just pull a bottle out of the pantry.
For those of you not familiar with peri-peri, it is African bird's eye chilli and it is hot. "Mild" on the above bottle should not be confused with "not spicy". Instead, "mild" is actually "moderately spicy", and it is the level you want if you want your taste buds to remain intact. (For those of you who like prolonged mouth burning, try the next level up, which is hot. That one is right on my spiciness limit!)
I made this dish by slicing and pressing a block of firm tofu, adding it to a non-stick pan along with about half of the above bottle (~60ml) and sauteing it until golden. Towards the end, I added half a head of chopped kale to the pan on top of the tofu and let it wilt down, absorbing some of the sauce as it did so. Toast two pieces of bread, top, serve, and you're good to go.
The tofu and kale mix would make enough for two serves (in which case, toast four pieces of bread), or you could keep half of it for another time. It's pretty delicious however you do it.
As for me, I may be re-thinking the frequency of my toast eating.
What's your take on Nando's, and/or peri-peri spices?
To confirm, this post is not affiliated with or sponsored by Nando's in anyway.