Tofu, broccoli and pumpkin with creamy tahini sauce
450 g, drained, cut into 8 pieces
Pumpkin, butternut, raw
900 g, cut into 4cm pieces
2 clove(s), thinly sliced
1 head(s), cut into florets
99% fat-free plain yoghurt
2 tbs, toasted
- Preheat oven to 220°C. Pat tofu dry with paper towel. Marinate tofu in soy sauce in a small bowl for 10 minutes.
- Place pumpkin and garlic on a baking tray. Drizzle with half the oil. Season with salt and pepper. Bake for 15 minutes. Meanwhile, toss broccoli with remaining oil in a bowl. Season with salt and pepper. Add broccoli and tofu to tray. Bake for a further 20-25 minutes.
- Meanwhile, combine tahini, yoghurt, lemon juice, sriracha and 2 tablespoons water in a small bowl. Season with salt. Drizzle vegetables and tofu with sauce. Serve sprinkled with pepitas.