Maple glazed tofu with balsamic red cabbage and cranberries

METHOD

1. Press tofu to drain excess moisture: line a baking tray with kitchen paper and place tofu on top. Cover with kitchen paper, then top with a plate or baking tray, weighted with some tins. Leave to drain for 30min, then pat dry.
2. In a small bowl mix the paprika, garlic, tahini and soy sauce. Score a diamond pattern into the top of the tofu, cutting 5mm deep and spacing the cuts 2cm apart. Put the tofu into a small dish and pour over the soy mixture, turning the tofu carefully and rubbing to coat. Cover and chill for at least 1hr, ideally overnight, to marinate.
3. To serve, preheat oven to 200°C (180°C fan) mark 6. Line a small roasting tin (one that will fit the tofu snugly) with baking parchment and place the tofu into it. Spoon over any excess marinade.
4. Roast for 45min, until deep brown. Meanwhile, make the glaze. In a small pan heat and whisk the glaze ingredients with a pinch of salt until melted and combined.  Pour over the glaze and return to the oven for 10-12 minutes, basting halfway through until glaze is bubbling and sticky.
5. Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
6. Pour in the stock, vinegar and sugar. Cover and cook for 10minutes.
7. Stir in the cranberries and cook for 10 mins more