Dinner · Indian
Tofu tikka traybake with cauliflower and peas
Tofu and cauliflower roasted in a spiced tomato and silken tofu marinade, with peas added at the end.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 plates- 450 g firm tofu, cubed
- 400 g cauliflower florets
- 150 g frozen peas
- 100 g silken tofu
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 2 tsp olive oil
- 1/2 tsp salt
- 1 tbsp lemon juice
Method
Heat the oven to 220C (425F). Mash the silken tofu smooth in a large bowl and mix in the tomato paste, garam masala, turmeric, garlic, ginger, oil and salt in a large bowl.
Add the tofu and cauliflower and turn to coat. Spread on a lined baking tray.
Roast for 20 minutes, turning once, until charred at the edges.
Scatter over the peas and roast for 4 more minutes. Squeeze over the lemon juice and serve.