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Crispy roasted vegetables and golden tofu tossed in a spicy, savoury sauce, finished with spring onions and a tangy sesame dressing. Adjust the heat to suit your taste.
Main ingredients:
Sauce ingredients:
Topping:
1.
Preheat your oven to 210°C/190°C fan.
2.
Drain the tofu and pat it dry. Cut the tofu and vegetables into evenly sized pieces.
3.
Toss the cauliflower, broccoli, aubergine and tofu with 1 tsp olive oil. Spread in a single layer across a large baking tray, using two trays if necessary.
4.
Roast for 20 minutes, then turn the vegetables and tofu. Roast for another 10–15 minutes, until the vegetables are tender and browned and the tofu is golden.
5.
Meanwhile, mix the spicy garlic sauce, garlic powder, vegan fish sauce or suitable Worcestershire sauce, sesame oil and reduced-salt soy sauce in a small bowl.
6.
In a second bowl, mix the spring onions, sesame oil and rice wine vinegar.
7.
Once the vegetables and tofu are roasted, toss with the spicy sauce. Return to the oven for 3–5 minutes.
8.
Remove from the oven and spoon over the spring onion dressing. Serve immediately.
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Reheat until piping hot throughout. The vegetables and tofu may soften after refrigeration.
Tip
Bigger appetites: Serve with ½ x 250g pouch brown rice (or 50g dried brown rice) per person. Air fryer: Cook the tofu at 200c (12–15 minutes), shaking halfway, while the vegetables roast.
Cost-saving tips
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