Tandoori Tofu Traybake by @deliciouslyella

45 min

4 servings

🫘

250 g

Tofu

🥔

200 g

Sweet potato

🫑

300 g

Yellow peppers

🥒

200 g

Courgettes

🍅

200 g

Cherry tomatoes

🍛

60 ml

Tandoori curry paste

🫒

150 ml

Olive oil

🧂

1 g

Flaky sea salt

🌿

15 g

Parsley

🌶️

1 g

Dried red chilli flakes

🥥

75 ml

Coconut yoghurt

  1. Preheat
    • medium-firm tofu
    • sweet potato
    • yellow bell pepper

    Preheat the oven to 220°C (200°C fan / 428°F). Cube the medium-firm tofu and chop the sweet potato and yellow bell peppers into 2 cm pieces; slice the courgettes.

  2. Add
    • medium-firm tofu
    • sweet potato
    • yellow bell pepper

    Add the tofu, sweet potato, yellow bell pepper, courgette and whole cherry tomatoes to the large roasting tray.

  3. Add
    • tandoori curry paste
    • olive oil
    • flaky sea salt

    Add 4 tablespoons tandoori curry paste, 2 tablespoons olive oil and a pinch of flaky sea salt. Toss thoroughly until all ingredients are evenly coated.

  4. Bake
    • medium-firm tofu
    • sweet potato
    • yellow bell pepper

    Bake the traybake for 30–35 minutes. Remove it when the tofu and vegetables are golden brown and the sweet potato is soft.

  5. Chop
    • fresh parsley
    • olive oil
    • Dried red chilli flakes

    Finely chop the fresh parsley and fresh coriander. Mix the chopped herbs with 4 tablespoons olive oil and a pinch of dried red chilli flakes to make a herby oil.

  6. Stir
    • coconut yoghurt
    • olive oil
    • fresh parsley

    Stir 1 teaspoon of the herby oil into the coconut yoghurt to make an optional dip. Drizzle the remaining herby oil over the roasted traybake.

  7. Serve
    • fresh coriander
    • dried red chilli flakes
    • Tofu

    Serve the tandoori tofu and vegetables warm. Garnish with extra fresh coriander and dried red chilli flakes if desired.

  8. Top
    • Dried red chilli flakes

    Top with extra coriander and chilli flakes for added spice.

Tandoori Tofu Traybake by @deliciouslyella

45 min

4 servings

🫘

250 g

Tofu

🥔

200 g

Sweet potato

🫑

300 g

Yellow peppers

🥒

200 g

Courgettes

🍅

200 g

Cherry tomatoes

🍛

60 ml

Tandoori curry paste

🫒

150 ml

Olive oil

🧂

1 g

Flaky sea salt

🌿

15 g

Parsley

🌶️

1 g

Dried red chilli flakes

🥥

75 ml

Coconut yoghurt

Preparation Steps

  1. Step 1/8

    Preheat the oven to 220°C (200°C fan / 428°F). Cube the medium-firm tofu and chop the sweet potato and yellow bell peppers into 2 cm pieces; slice the courgettes.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🪵chopping board
    🔪chef's knife
    🍳large roasting tray

  2. Step 2/8

    Add the tofu, sweet potato, yellow bell pepper, courgette and whole cherry tomatoes to the large roasting tray.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🍅cherry tomatoes
    🍳large roasting tray

  3. Step 3/8

    Add 4 tablespoons tandoori curry paste, 2 tablespoons olive oil and a pinch of flaky sea salt. Toss thoroughly until all ingredients are evenly coated.

    🍛tandoori curry paste
    🫒olive oil
    🧂flaky sea salt
    🍳large roasting tray
    🥄spoon

  4. Step 4/8

    Bake the traybake for 30–35 minutes. Remove it when the tofu and vegetables are golden brown and the sweet potato is soft.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🍅cherry tomatoes
    🍳large roasting tray

  5. Step 5/8

    Finely chop the fresh parsley and fresh coriander. Mix the chopped herbs with 4 tablespoons olive oil and a pinch of dried red chilli flakes to make a herby oil.

    🌿fresh parsley
    🌿fresh coriander
    🫒olive oil
    🌶️dried red chilli flakes
    🪵chopping board
    🔪chef's knife
    🥣mixing bowl
    🥄spoon

  6. Step 6/8

    Stir 1 teaspoon of the herby oil into the coconut yoghurt to make an optional dip. Drizzle the remaining herby oil over the roasted traybake.

    🥥coconut yoghurt
    🫒olive oil
    🌿fresh parsley
    🌿fresh coriander
    🌶️dried red chilli flakes
    🥣mixing bowl
    🥄spoon

  7. Step 7/8

    Serve the tandoori tofu and vegetables warm. Garnish with extra fresh coriander and dried red chilli flakes if desired.

    🌿fresh coriander
    🌶️dried red chilli flakes
    🥄spoon

  8. Step 8/8

    Top with extra coriander and chilli flakes for added spice.

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Oils, Seasonings, Dairy Alternatives

Ingredients

Tofu, Sweet potato, Yellow peppers, Courgettes, Cherry tomatoes, Tandoori curry paste, Olive oil, Flaky sea salt, Parsley, Dried red chilli flakes, Coconut yoghurt

Notes

Tofu (medium-firm, cubed), Sweet potato (chopped into 2cm pieces), Yellow peppers (chopped into 2cm pieces), Courgettes (small, sliced), Cherry tomatoes (whole), Olive oil (for the traybake, for the herby drizzle), Parsley (finely chopped, or coriander), Coconut yoghurt (optional)

Allergens

Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Gluten-Free, Plant-Based

Calories

430 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 39g, Fat: 26g, Fiber: 9g, Sugars: 12g, Sodium: 620mg

Nutritional Information

Minerals

Potassium: 980mg, Iron: 4.2mg, Calcium: 260mg, Magnesium: 95mg

Vitamins

Vitamin A: 920µg RAE, Vitamin C: 135mg, Vitamin K: 100µg, Folate: 100µg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

large roasting tray, chopping board, chef's knife, mixing bowl, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Tender, Creamy, Juicy

Flavors

Spicy, Fragrant, Savory, Tangy, Herbaceous, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep the coconut yoghurt dip separate,Reheat the traybake until piping hot), freezer : 2 months (Freeze the cooked traybake in an airtight freezer-safe container,Do not freeze the coconut yoghurt dip,Thaw overnight in the fridge before reheating)