Golden Tofu & Veg Tray Bake

Golden tofu & veg tray bake

Why this is peri-perfect… This golden tray bake is exactly what our bodies are craving - steady plant protein from tofu, slow-release carbs from sweet potato, and a rainbow of colourful veggies. The variety on your plate doesn’t just look gorgeous, it also feeds your gut microbiome. A diverse mix of plants keeps your gut bugs thriving, which means better digestion, balanced hormones, and more energy for you. I smugly serve this up on a Sunday night, knowing the teens are happily going to end the weekend with some hearty nourishment.

Ingredients (4 serves)

450g firm tofu, pressed and cut into 2cm cubes

1 medium sweet potato (250g), peeled and diced

1 red capsicum, chopped

1 zucchini, sliced

150g broccoli florets

1 tbsp olive oil

2 tsp smoked paprika

2 tsp garlic powder

1 tsp cumin

Salt + pepper, to taste

Fresh parsley (big handful) chopped

Juice 1 lemon

1 tsp apple cider vinegar

Instructions

1.     Preheat oven to 200°C (390°F). Line a baking tray with parchment.

2.     Toss tofu cubes in half the olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread on tray.

3.     Toss sweet potato and other veggies in remaining olive oil and a pinch of salt + pepper. Arrange around tofu.

4.     Bake 30 mins, turning halfway, until tofu is golden and sweet potato tender.

5.     Sprinkle in fresh parsley, lemon juice and apple cider vinegar.

Macros (per serve, 4 serves): Calories: 400, Protein: 30g, Carbs: 38g, Fat: 14g, Fiber: 10g