Crispy tofu tray bake
A delicious vegetarian meal with a delicious sesame flavour that everyone will like.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method steps:
- Preheat oven to 225°C.
- Place broccoli and capsicum in a large roasting tray and mix with oils.
- Roast for approximately 20 minutes or until the vegetables are beginning to brown then remove from oven.
- Add the tofu, tomatoes, soy sauce and lemon juice and mix then return to oven for a further 15 minutes.
- Remove from oven and sprinkle with sesame seeds and chilli flakes.
- Place lettuce on plates and serve the roasted vegetables on top.
Tips:
- Use cauliflower when broccoli isn’t in season or affordable.
- Use thinly sliced cabbage, spinach or any other leafy greens in place of lettuce.
- Sprinkle with peanuts for extra crunch.
- Fried tofu is available in many supermarkets or Asian food stores. If you can’t find it use pieces of firm tofu instead.
- 4 cupsbroccoli, chopped
- 2capsicum , chopped
- 2 tspsesame oil
- 1 tbspoil
- 200 gtofu, fried
- 4tomatoes, quartered
- 2 tbspsoy sauce
- 2 tbspsesame seeds
- 2 tbsplemon juice
- 1 tspchilli flakes , optional
- 6 cupsshredded lettuce , approx. ½ lettuce
Per serve
- Energy930kJ
- Total Fat11.3g
- Saturated Fat1.6g
- Total Carbohydrate18.0g
- Sugars10.4g
- Dietary Fibre7.5g
- Protein14.5g
- Sodium315mg
Method steps:
- Preheat oven to 225°C.
- Place broccoli and capsicum in a large roasting tray and mix with oils.
- Roast for approximately 20 minutes or until the vegetables are beginning to brown then remove from oven.
- Add the tofu, tomatoes, soy sauce and lemon juice and mix then return to oven for a further 15 minutes.
- Remove from oven and sprinkle with sesame seeds and chilli flakes.
- Place lettuce on plates and serve the roasted vegetables on top.
Tips:
- Use cauliflower when broccoli isn’t in season or affordable.
- Use thinly sliced cabbage, spinach or any other leafy greens in place of lettuce.
- Sprinkle with peanuts for extra crunch.
- Fried tofu is available in many supermarkets or Asian food stores. If you can’t find it use pieces of firm tofu instead.
Ingredients
- 4 cupsbroccoli, chopped
- 2capsicum , chopped
- 2 tspsesame oil
- 1 tbspoil
- 200 gtofu, fried
- 4tomatoes, quartered
- 2 tbspsoy sauce
- 2 tbspsesame seeds
- 2 tbsplemon juice
- 1 tspchilli flakes , optional
- 6 cupsshredded lettuce , approx. ½ lettuce
Ingredients
- 4 cupsbroccoli, chopped
- 2capsicum , chopped
- 2 tspsesame oil
- 1 tbspoil
- 200 gtofu, fried
- 4tomatoes, quartered
- 2 tbspsoy sauce
- 2 tbspsesame seeds
- 2 tbsplemon juice
- 1 tspchilli flakes , optional
- 6 cupsshredded lettuce , approx. ½ lettuce
Nutrition Facts
Per serve
- Energy930kJ
- Total Fat11.3g
- Saturated Fat1.6g
- Total Carbohydrate18.0g
- Sugars10.4g
- Dietary Fibre7.5g
- Protein14.5g
- Sodium315mg
Method steps:
- Preheat oven to 225°C.
- Place broccoli and capsicum in a large roasting tray and mix with oils.
- Roast for approximately 20 minutes or until the vegetables are beginning to brown then remove from oven.
- Add the tofu, tomatoes, soy sauce and lemon juice and mix then return to oven for a further 15 minutes.
- Remove from oven and sprinkle with sesame seeds and chilli flakes.
- Place lettuce on plates and serve the roasted vegetables on top.
Tips:
- Use cauliflower when broccoli isn’t in season or affordable.
- Use thinly sliced cabbage, spinach or any other leafy greens in place of lettuce.
- Sprinkle with peanuts for extra crunch.
- Fried tofu is available in many supermarkets or Asian food stores. If you can’t find it use pieces of firm tofu instead.
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