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Roasted tofu, broccoli and pumpkin with creamy tahini tray bake

Roasted tofu, broccoli and pumpkin with creamy tahini tray bake

Total Time
1 hr 5 min
25 min
40 min
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).


Firm tofu

400 g, cut into 8 equal pieces

Reduced salt soy sauce

1 tbs


500 g, (one head), cut into florets

Olive oil

1 tbs

Butternut pumpkin

1000 g, (1kg), peeled, cut into 3cm pieces


2 clove(s), thinly sliced

Pumpkin seeds (pepitas)

2 tbs, toasted (see tip)


2 tbs

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Lemon juice

2 tbs

Sriracha sauce

1 tsp, (or to taste)


  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.


TIP: To toast pepitas, stir in a small, dry frying pan over a medium heat for 2-3 minutes, or until lightly browned and fragrant. Transfer to a plate to cool.