Honey Tofu Traybake

SERVES 4

READY IN 45 MINUTES

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If you are looking for some vibrant vegan inspiration it doesn’t better than this and I know everyone loves a traybake. Now the festive season is over I’m ready to crowd in the plants and fresh flavours. This traybake tastes amazing warm or cold as a side salad making it the perfect dish for cooking once and eating twice.

The honey in this recipe helps the tofu to crisp up when it bakes giving it that perfect texture. you could drizzle this sauce onto pretty much anything and it would taste delicious. Perfect for busy weekday evenings, this fuss-free traybake combines sticky glazed tofu with roasted vegetables.

The Recipe

Ingredients

3 tbsp of honey

2 tbsp of soy or tamari

2 tbsp of sesame oil

1 tbsp of minced ginger

1 tbsp of minced garlic

1 tbsp of rice wine vinegar

1 yellow pepper, sliced

1 red pepper, sliced

1 aubergine, sliced

1 pack of tofu cubed

60g of cashews

2 spring onions, sliced

1 tbsp of chopped coriander

Directions

Preheat the oven to 190C.

Start by whisking dressing ingredients together.

Pour the dressing over the chopped pepper and aubergine in a roasting tray.

Roast in the oven for 40 mins.

For the last 10 mins add the cashews to another roasting tray for 10 mins.

Take both out of the oven and pop the cashews, spring onion and coriander on the tofu and serve.