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Tofu and chickpea tray-bake with vegetables

Healthy, vegan meals don’t 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 it’s ideal for parties, picnics, lunch-boxes too.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • One block of firm tofu
  • 2 baby beetroots
  • 1 small courgette
  • 1 tin of chickpeas drained
  • 75 g 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

Method
 

  1. Pre-heat the oven to 180 C degrees.
  2. Drain, wipe, then cut the tofu into 2 cm cubes.
  3. Peel the beets and cut them into bite-size pieces. Chop the courgette into bite- size rounds.
  4. Mix the dressing, taste and adjust it to your liking.
  5. Arrange the chopped tofu, beets and courgette pieces in a large baking tray, then pour over the glaze.
  6. 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.
  7. Add the beans, toss with the other veggies and cooking juices, then cook for another 10 minutes.
  8. Chop the spring onions. Scatter these on top of the tofu bake together with rocket leaves or fresh herbs, toss well, then serve immediately.