Have I lost you already with the title? Some people just aren’t tofu people and I definitely fell into that camp when I became a nutritionist. It didn’t matter how healthy it could be, I just couldn’t wrap my head around this tasteless lump of white jello! But after a few surprisingly amazing restaurant experiences and some sweet-talking from plant-based friends, I kept giving it another shot. And the result? I’m 100 per cent a tofu convert!

When you eat tofu, quality is important. You want to pick an organic, non-GMO brand as soy is one of the most commonly genetically modified crops worldwide.

Depending on your viewpoint, GMO isn’t always a bad thing ― GMO strains of vitamin A enhanced rice have helped to reduce blindness in some remote populations for example.

However, from a preventive health perspective, if you can, choose the non-GMO ― I would!

Next, pressing the tofu also helps wildly with flavour. Once you remove tofu from the packet, place it on a plate that’s lined with a few sheets of kitchen paper.

Cover it with another few sheets and then place something heavy on top for about twenty minutes (I use the lid of a Le Creuset dish.)

This helps drain excess water which can dilute the flavours you add later.

Until recently, my favourite way to prep tofu was to simply drain it, chop it into cubes and then toss it in a mix or organic cornmeal, salt, pepper and any herbs or spices that complemented what I was making.

I’d then bake or lightly pan fry, creating crispy crunchy cubes of melty tofu, that added a really decent source of plant-based protein to vegetarian curries or a stir-fry.

However, I spotted a recipe for Hasselback tofu on Instagram recently that caught my attention as it seemed quicker and easier than coating, tossing, frying, etc.

You had to sign up to a programme to receive the full recipe and I skipped that!

So I just followed the general concept and came up with my own marinade instead.

This was one of those experiments that worked out delightfully (I have my fair share of those that don’t) so I was super excited. A huge hit with the Irishman, too!

This makes two large tofu Hasselback steaks, packed full of flavour, tender and soft with a crispy topping.

If you don’t know what Hasselback is, it refers to making many vertical cuts into the food item, into which flavour can drop! It’s usually done with potatoes.

We served the tofu with roasted veggies but it would be great on a bed of rice and a cucumber salad, too. Let me know how you end up serving it ― and enjoy!

Hasselback Tofu! (serves 2 hungry adults)

Ingredients:

One pack extra firm non-GMO tofu

1 tbsp tamari low-sodium sauce

1 tbsp agave, honey or maple syrup

1 tbsp fresh lime juice or apple cider vinegar

½ tbsp sesame oil

Sprinkle chilli flakes

Sprinkle toasted sesame seeds

2 spring onions, finely chopped including green parts

Method:

1, Preheat the oven to 400F

2, Press the tofu my placing on some paper towels on a board or plate. Cover with another few paper towels and place something heavy on top. Excess water in the tofu will soak into the paper towels. When you are happy its sufficiently drained, proceed! (I replaced the towels once and let them soak through twice.)

3, Cut the tofu in half horizontally so you have two flat steaks

4, Place a chopstick either side of each steak and use a sharp knife to make a series of closely spaced vertical cuts to create a Hasselback look. The cuts should reach two thirds of the way down the tofu so that each “steak” is still connected. You can do this freehand without the chopsticks if you are confident, but the chopsticks prevent you accidentally cutting all the way to the bottom!

5, Whisk the tamari, agave/honey/maple, lime juice/acv and sesame oil together.

Brush or spoon this over the top of each piece of tofu, taking some time to pop some in-between the slits, too. (I lost patience with this and did it for a few on each one!)

6, Pop in the oven and bake for 20 minutes. Then pop under the grill to make the top a little crispy.

7, Sprinkle with the chilli flakes, sesame seeds and spring onions. Serve!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda