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    Smoky tofu traybake

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    *mandatory

    Smoky tofu traybake

    This flavour-packed vegan recipe is a one-pan wonder. The tofu and paprika bring a double hit of smokiness that is perfectly balanced by sweet peppers and umami-rich chickpeas and olives. 

    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    500g new potatoes, halved (or quartered if large)
    400g can Essential Chickpeas, drained and rinsed
    1 medium red onion, cut into wedges
    2 Romano peppers, cut into 1cm slices
    2 tbsp olive oil
    2 tsp sweet smoked paprika
    200g Taifun Smoked Tofu With Almonds And Sesame Seeds, torn into 2cm chunks
    65g Essential Pitted Black Olives
    1 unwaxed lemon, zest, and juice of ½
    ½ x 25g pack flat leaf parsley, leaves only 

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Put the potatoes and chickpeas in a saucepan, cover with salted water, cover and bring to a boil. Simmer briskly for 8-10 minutes until tender; drain, then leave in the colander to steam for a few minutes. 

    2. Tip the potatoes and chickpeas into a large roasting tin, then top with the onion and peppers. Season, drizzle with 1 tbsp oil and roast for 20 minutes. Toss through the paprika, tofu and olives. Cook for 6-8 minutes, until everything is well browned. Squeeze over the lemon juice and scatter over the lemon zest and parsley, then serve with the remaining lemon cut into wedges, if liked.

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