Baked Tofu Triangles with Orange Scented Endive

Servings: 4
Prep time: 20
Cooking time: 15
  1. Mix the rosemary or thyme along with a tablespoon of olive oil and soy sauce. Divide the orange into 2 parts, grate the rind and squeeze a half of it, then finely slice the other half for a possible final decoration
  2. Divide the tofu into squared slices and then into triangles, leaving aside about 50 g (can be even the scraps of cutting) to be placed in a small bowl with the orange juice and a teaspoon of oil
  3. Season the tofu triangles with rosemary oil and place them in a baking dish lined with parchment paper, then bake at 180 ° C for ten minutes
  4. Cut the endive into 4 wedges and grill them briefly, then toss with a tablespoon of olive oil mixed with orange rind and freshly ground pepper.
  5. Blend the remained tofu and marinated in orange juice to form a sauce, if too thick pour more juice and eventually control salt
  6. Place the triangles of tofu in hot dishes, drizzle in the center with the sauce, arrange on the sides the Belgian indivi and decorate with slices of orange.