Weeknight Tofu Veggie tray Bake

ingredients

For the Bake

• 1 can chickpeas, drained and rinsed
• 1 large red pepper, chopped into bite-sized pieces
• 1 sweet potato, chopped into bite-sized pieces
• 2 small broccoli heads, chopped into bite-sized florets

For the tofu

• 1 block extra-firm tofu
• 1 tbsp corn starch

For the Spice Marinade

• 2 tbsp avocado oil
• 2 tbsp tahini
• 1 tbsp garam masala
• 1 tbsp smoked paprika
• ½ tsp turmeric
• ¼ tsp salt

Optional Topping

• 1 tbsp vegan yogurt
• ¼ tsp red pepper flakes

instructions

1. Preheat the oven to 450°F.
2. Remove the tofu from the packaging and press it for 10 minutes to remove excess water. Wrap it in a clean kitchen towel or paper towel, place it on a plate, and set something heavy on top.
3. While the tofu presses, chop the red pepper, sweet potato, and broccoli into small, bite-sized pieces so they cook evenly.
4. Drain and rinse the chickpeas.
5. Once the tofu is pressed, chop it into small bite-sized pieces, add to a bowl with the corn starch and toss till evenly coated.
6. Add the red pepper, sweet potato, broccoli, tofu, and chickpeas to a large baking pan and spray with oil.
7. In a small bowl, mix together the avocado oil, garam masala, smoked paprika, turmeric, and salt to make a spice marinade.
8. Drizzle the marinade over the vegetables, tofu, and chickpeas and toss everything together until fully coated. Spread into an even layer so the pieces roast rather than steam.
9. Bake for 30 minutes, or until the sweet potato is tender, the tofu is golden, and the vegetables are crisp around the edges.
10. Top with vegan yogurt and red pepper flakes if you like.
11. Say a prayer of gratitude, serve with love, and eat with joy.

notes

• Cut the sweet potato small so it cooks in the same time as the broccoli and tofu.
• Pressing the tofu helps it bake up firmer and more golden.
• Use a large baking pan so everything has space. If the pan is crowded, the vegetables will steam instead of crisp.
• For extra crisp edges, toss halfway through baking.
• This is great as a full meal on its own, or served with quinoa, rice, roti, salad, or a drizzle of chutney.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.