Slice tofu lengthwise into half inch slices. Place in a dish with pesto and oil, cover, refrigerate for eight hours or overnight.
Preheat oven to 175ºC (350°F). In a large frying pan, heat oil on medium high heat.
Dip each piece into beaten eggs, then into seasoned bread crumbs. Carefully place tofu slices in the hot pan and pan fry both sides until golden brown on both sides.
Add half a cup of tomato sauce to a 9-inch baking dish. Place tofu slices evenly over sauce, slightly overlapping if needed. Top with remaining tomato sauce, then top with parmesan cheese.
Bake for 30 minutes or until hot and bubbly. Serve with green salad and a slice of whole wheat garlic toast.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
