Tandoori Tofu Traybake by @deliciouslyella

48 min

4 servings

🫘

250 g

Tofu

🥔

200 g

Sweet potato

🫑

2

Yellow pepper

🥒

2

Courgette

🍅

200 g

Cherry tomatoes

🍛

60 ml

Tandoori curry paste

🫒

30 ml

Olive oil

🧂

0.3 g

Flaky sea salt

🌿

8 g

Parsley

🥥

30 ml

Coconut yoghurt

🍋

0.5 lemon

Lemon zest

🍋

15 ml

Lemon juice

🌶️

Chilli flakes

  1. Preheat

    Preheat the oven to 428°F / 220°C, or 392°F / 200°C fan.

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

    Cube 250 g medium-firm tofu and 1 sweet potato; cube 2 yellow bell peppers and slice 2 small courgette.

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

    Add the tofu, vegetables, 200 g cherry tomatoes, 4 tbsp tandoori curry paste, 2 tbsp olive oil, and flaky sea salt to the baking tray.

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

    Toss the tray ingredients until evenly coated; spread them into one even layer.

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

    Bake for 30 min; continue baking for up to 5 min until golden and the vegetables are soft.

  6. Chop
    • parsley
    • lemon zest

    Finely chop the parsley and cilantro; zest and juice one-half lemon.

  7. Mix
    • parsley
    • olive oil
    • Coconut yoghurt

    Mix the herbs with 1 tsp olive oil, 2 tbsp coconut yoghurt, lemon zest, and lemon juice.

  8. Drizzle
    • coconut yoghurt
    • chilli flakes

    Drizzle the herby dip over the roasted traybake; sprinkle with chilli flakes.

Tandoori Tofu Traybake by @deliciouslyella

48 min

4 servings

🫘

250 g

Tofu

🥔

200 g

Sweet potato

🫑

2

Yellow pepper

🥒

2

Courgette

🍅

200 g

Cherry tomatoes

🍛

60 ml

Tandoori curry paste

🫒

30 ml

Olive oil

🧂

0.3 g

Flaky sea salt

🌿

8 g

Parsley

🥥

30 ml

Coconut yoghurt

🍋

0.5 lemon

Lemon zest

🍋

15 ml

Lemon juice

🌶️

Chilli flakes

Preparation Steps

  1. Step 1/8

    Preheat the oven to 428°F / 220°C, or 392°F / 200°C fan.

  2. Step 2/8

    Cube 250 g medium-firm tofu and 1 sweet potato; cube 2 yellow bell peppers and slice 2 small courgette.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🔪chef's knife
    🪵cutting board

  3. Step 3/8

    Add the tofu, vegetables, 200 g cherry tomatoes, 4 tbsp tandoori curry paste, 2 tbsp olive oil, and flaky sea salt to the baking tray.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🍅cherry tomato
    🍛tandoori curry paste
    🫒olive oil
    🧂flaky sea salt
    🍳large flat baking tray
    🥄measuring tablespoons

  4. Step 4/8

    Toss the tray ingredients until evenly coated; spread them into one even layer.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🍅cherry tomato
    🍛tandoori curry paste
    🫒olive oil
    🧂flaky sea salt
    🍳large flat baking tray
    🥄spoon

  5. Step 5/8

    Bake for 30 min; continue baking for up to 5 min until golden and the vegetables are soft.

    🫘medium-firm tofu
    🥔sweet potato
    🫑yellow bell pepper
    🥒courgette
    🍅cherry tomato
    🍳large flat baking tray

  6. Step 6/8

    Finely chop the parsley and cilantro; zest and juice one-half lemon.

    🌿parsley
    🌿cilantro
    🍋lemon zest
    🍋lemon juice
    🔪chef's knife
    🪵cutting board
    🍋zester

  7. Step 7/8

    Mix the herbs with 1 tsp olive oil, 2 tbsp coconut yoghurt, lemon zest, and lemon juice.

    🌿parsley
    🌿cilantro
    🫒olive oil
    🥥coconut yoghurt
    🍋lemon zest
    🍋lemon juice
    🥣mixing bowl
    🥄spoon
    🥄measuring tablespoons

  8. Step 8/8

    Drizzle the herby dip over the roasted traybake; sprinkle with chilli flakes.

    🥥coconut yoghurt
    🌶️chilli flakes
    🥄spoon
    🍳large flat baking tray

Composition

Ingredients

Types

Vegetables, Condiments, Oils, Seasonings, Herbs, Fruit

Ingredients

Tofu, Sweet potato, Yellow pepper, Courgette, Cherry tomatoes, Tandoori curry paste, Olive oil, Flaky sea salt, Parsley, Coconut yoghurt, Lemon zest, Lemon juice, Chilli flakes

Notes

Tofu (medium-firm, cubed), Sweet potato (cubed), Yellow pepper (cubed), Courgette (small, sliced), Olive oil (for the tray, drizzle, for the herby dip), Parsley (or coriander, finely chopped, for the herby dip), Coconut yoghurt (for the herby dip), Lemon zest (zest of half a lemon, for the herby dip), Lemon juice (juice of half a lemon, for the herby dip), Chilli flakes (extra, to serve for added spice)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Plant-based

Calories

285 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 31g, Fat: 13g, Fiber: 8g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 740mg, Iron: 3.1mg, Calcium: 170mg, Sodium: 240mg

Vitamins

Vitamin A: 900µg, Vitamin C: 115mg, Vitamin K: 105µg, Folate: 90µg

Preparation

Time Information

Preparation

15 minutes

Cooking

33 minutes

Overall

48 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

large flat baking tray, mixing bowl, chef's knife, cutting board, measuring tablespoons, zester, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Lunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian, British

Geographic

India, South Asia

Various

Aspect

Texture

Crunchy, Tender, Creamy, Juicy

Flavors

Tandoori spice, Smoky, Tangy, Herbaceous, Savory, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool completely,Store in an airtight container,Store dip separately when possible), freezer : 2 months (Freeze the roasted traybake without the dip,Use an airtight freezer-safe container,Thaw overnight in the refrigerator)