Roasted tofu, broccoli and pumpkin with creamy tahini tray bake
4
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Hearty pieces of marinated tofu get firmer as they roast and take on a lovely brown crust. The tahini sauce has a little heat, thanks to a touch of sriracha (reduce the amount for less spice).
Ingredients
Firm tofu
400 g, cut into 8 equal pieces
Reduced salt soy sauce
1 tbs
Broccoli
500 g, (one head), cut into florets
Olive oil
1 tbs
Butternut pumpkin
1000 g, (1kg), peeled, cut into 3cm pieces
Garlic
2 clove(s), thinly sliced
Pumpkin seeds (pepitas)
2 tbs, toasted (see tip)
Tahini
2 tbs
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Lemon juice
2 tbs
Sriracha sauce
1 tsp, (or to taste)
Instructions
1
Preheat oven to 220°C. Place tofu slices on a paper towel-lined plate, pat dry with extra paper towel then transfer to a large shallow dish. Drizzle tofu with soy sauce and turn to coat. Marinate 10 minutes.
2
Place broccoli and 2 teaspoons oil in a large bowl. Season with salt and pepper and toss well.
3
Combine pumpkin, garlic and remaining oil on a large, shallow-sided, baking tray. Season with salt and pepper and toss well. Bake for 15 minutes. Remove tray from oven, stir pumpkin and move it to one end of the tray.
4
Spread broccoli over other end of tray and place tofu slices in the centre, making sure each piece rests on the hot tray. Return to oven and bake for 20-25 minutes, or until pumpkin is tender.
5
Meanwhile, to make creamy tahini, combine all ingredients in a small bowl. Season with salt and stir in 2 tablespoons warm water
6
Sprinkle pepitas over tofu and vegetables. Serve with tahini sauce.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.