Cruelty-free Baked Poussins

Middle Eastern cuisine is full of vegetarian and vegan dishes, and it would have been easy to blog about them for a week. Since our Saturday theme was veganizing, I was browsing Soheila Kimberly’s Middle Eastern cookbook to find a recipe that was tempting enough to veganize. A recipe for poussins baked in yogurt sauce caught my eye, even if I didn’t know what’s a poussin (it’s a young chicken, I know now). I used plain soy yogurt for the sauce and baked sliced tofu in it. I marinaded them for few hours, but I recommend marinading them over night, because when I reheated the leftovers next day, the flavour had grown better. We served the baked tofu with fried potatoes seasoned with sumac and some salad.


Tofu in Yogurt Sauce

500 g tofu

500 g plain soy yogurt
4 tbsp olive oil
1 onion
2 garlic cloves
0,5 tsp paprika
pinch of saffron powder or 2-3 saffron strands
4 tbsp lemon juice
salt and pepper

Cut the tofu in 1 cm slices. Peel and chop the onion and garlic. If you use saffron strands, mix them with 1 tsp of hot water. Mix all the sauce ingredients together. Add the tofu slices and stir carefully. Allow to marinade in fridge at least 4 hours, preferably over night. Arrange the tofu slices in a wide ovenproof dish. Bake about 40 minutes in 200 Celsius degrees.



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