Tofu and chickpea tray-bake with vegetables
20 May 2019
by Wholeness
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Background
Healthy, vegan meals donβt have to boring and bland. This tofu and chickpea tray-bake with vegetables is loaded with nutritious and tasty elements with an Asian twist. You can serve it warm with rice/noodles or at room temperature as a salad. So itβs ideal for parties, picnics, lunch-boxes too.
Ingredients
- One block of firm tofu
- 2 baby beetroots
- 1 small courgette
- 1 tin of chickpeas, drained
- 75g green beans
- For the glaze:
- 1 tbsp rapeseed oil
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 2 tbsp Kikkoman tamari soy sauce
- 1 tsp Miso paste
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame seeds
- To serve: chopped spring onion, fresh herbs or rocket leaves
Instructions
- Pre-heat the oven to 180 C degrees.
- Drain, wipe, then cut the tofu into 2 cm cubes.
- Peel the beets and cut them into bite-size pieces. Chop the courgette into bite- size rounds.
- Mix the dressing, taste and adjust it to your liking.
- Arrange the chopped tofu, beets and courgette pieces in a large baking tray, then pour over the glaze.
- Bake for 10 minutes, then take the dish out of the oven, and toss the tofu and veggie pieces. Scatter the drained chickpeas over the top and bake for another 15 minutes.
- Add the beans, toss with the other veggies and cooking juices, then cook for another 10 minutes.
- Chop the spring onions. Scatter these on top of the tofu bake together with rocket leaves or fresh herbs, toss well, then serve immediately.
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Categories
- Meal Type: - Bake - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Fusion
- Occasions: - Parties
- Ingredients: - Other Pulses - Roots & Bulbs - Tofu
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Vegan
- Skill Levels: - Easy
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