Smoked Tofu and Kale Traybake
A tasty traybake full of seasonal vegetables and a flavourful lemon and garlic dressing
prep time 15 mins total time 1 hr 15 mins
serves 4
This is one of my go-to recipes for an easy midweek meal when you want to just bung something in the oven. The smoked tofu adds extra flavour and the dressing coats all of the vegetables in a delicious sticky sweet yet savoury sauce. It’s the ideal way to increase the amount of vegetables you’re eating, but is also high in protein to keep you satiated and satisfied. All you need is tofu, red onions, carrots, cherry tomatoes, Cavolo Nero or kale.
The dressing is amazing too, made with two of my favourite ingredients for dressings and toppings; garlic and lemon. The addition of soy sauce adds in a salty flavour, the maple syrup the sweet, and the chilli flakes the spice.
To start with preheat oven to 200C. Chop up all of your vegetables into bite-sized chunks (cut the red onions into wedges). Now grab a large roasting dish and add 2 tbsp of oil to it. Toss the carrots and red onions into the dish together with some seasoning. Pop this into the oven for 20-25 mins (mixing halfway).
Meanwhile, prep the tofu! Chop into bite-sized chunks and coat with cornflour. This is a great tip for those new to cooking with tofu. The cornflour absorbs some of the moisture, and adds a crispy layer to the tofu once cooked. Season and add the tofu to the roasting dish along with the cherry tomatoes, and return to the oven for a further 30 mins.
Shred the kale in preparation and then get strarted on making your dressing! Simply add all of the ingredients into a bowl and whisk together, and set aside.
After 30 minutes, add in the chopped kale, mixing well and roast for another 5 mins.
Serve with a generous helping of the dressing on top and enjoy as is, or with a side of grains such as rice, quinoa or bulgar wheat!
Ingredients
2 tbsp of olive oil
2 packs of good smoked tofu (about 350g approx)
2 tbsp cornflour
3 red onions
4 carrots
150g cavolo nero
200g approx cherry tomatoes
1 tsp sea salt
Crack of black pepper
Lemon & Garlic Dressing
2 cloves of garlic grated
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp of soy sauce
2 tsp of maple syrup to taste
Pinch of sea salt
2 spring onions finely sliced
1/2 tsp chilli flakes (optional)
METHOD
Preheat oven to 200C
Chop your vegetables roughly into bite sized chunks, quarter the red onions. Add 2 tbsp of oil to a roasting dish and toss the carrots and red onions into the dish together with some seasoning. Roast in oven for 25 mins (mixing halfway).
Toss the smoked tofu with the cornflour. Season with salt and pepper.
Add the tofu and tomatoes to the roasting dish and return for a further 30 mins. Meanwhile mix up the dressing ingredients and serve with the lemon and garlic dressing poured over the vegetables. If there is any dressing remaining, pop this into a jug for extra.
Finally add in the kale and roast for another 5 mins. Serve dished up with the dressing drizzled on top, and with an optional side of rice or quinoa!
