Tofu, Cauliflower and Potato Tray Bake with Lime Yoghurt
So, you’ve heard of the health benefits of plant-based proteins like tofu and now looking to experiment with a new recipe? Our tray bake recipe is for you. Coated in curry powder, gently roasted with cauliflower and potatoes and drizzled with a lime yoghurt, this simple tofu meal will make your plant-based journey a tasty and nutritionally balanced one.
Serves 4
Ingredients
500g firm tofu, cut into cubes
500g potato, washed well (skin on)
3 tbsp extra virgin olive oil
1 tbsp curry powder
½ a head cauliflower, cut into florets
¼ cup Greek or coconut yoghurt
1 lime, juiced
Salt
Fresh mint, to garnish
Cashews, to garnish
Method
Preheat the oven to 200℃. Toss tofu, potatoes, curry powder and 2 tablespoons olive oil well to coat.
Line a baking tray and arrange the curry tofu and potato mixture in a single layer. Season the mixture with salt and bake for 10 minutes.
After 10 minutes, toss the cauliflower in remaining tablespoon of olive oil and add to the baking tray. Continue to cook for 10 to 12 more minutes, or until potatoes are tender. Once cooked, remove from oven.
Whisk together ¼ teaspoon of salt, yoghurt, and lime juice in a small bowl. Drizzle the mixture over the baked mixture and garnish with the mint and cashews.
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