Roasted Rosemary Tofu bites

I saw this dish on a fellow bloggers blog a little while ago and thought yum they look really good. I must flick though the pages of that cookbook and create some at home too. These tofu cubes are very similar to the Thai tofu croutons I made last month, but these of course are much healthier. These rosemary tofu bites are crispy on the outside, and soft and lush within. Very, very flavourful I must add. An hour or so later after eating, I could still taste the rosemary flavour. Mmmm very nice. I think these would go well with the leek, rosemary and chickpea soup, especially in place of the chickpeas.
We just had them as nibbles. I stuck some rosemary sprigs in some of them. Now that is stylish food, even if I don't say so myself.

My nephews didn’t know they were coming here to eat in style.

Roasted Rosemary Tofu bites
Serves 4 as nibbles

Ingredients
250g firm tofu
1 teaspoon olive oil
1 teaspoon minced fresh rosemary
Pinch of paprika
Pinch of sea salt
Method
Preheat oven to gas mark 5. Chop the tofu into even sized cubes. In a bowl, combine the olive oil, rosemary, paprika and salt and combine well. Add the tofu cubes and gently toss to coat wit the mixture. Transfer the tofu cubes to a baking tray lightly coated with olive oil. Make sure there is space between the tofu pieces. Roast for 20 – 30 minutes, gently turning halfway so that all sides turn roast evenly. Adapted from Vegan Soul Kitchen.