Herb Crusted Tofu And Roast Vegetables Recipe

English cuisine · 341 calories

Herb Crusted Tofu and Roast Vegetables recipe

About this recipe

Looking for a hearty and delicious vegetarian dinner that’s packed with protein? Herb-Crusted Tofu & Roast Vegetables is the perfect choice. This recipe combines crispy tofu coated in a savory herb blend with roasted carrots and cucumber, creating a meal that’s both nutritious and satisfying. With 32g of protein per serving, this dish fuels your body while delighting your taste buds. The preparation is straightforward, making it accessible even for intermediate cooks. Roast the vegetables to tender perfection and create a golden crust on the tofu, then serve with fresh lemon wedges for a zesty finish. Whether you’re crafting a weeknight dinner or impressing guests, this English-inspired dish is sure to please.

Ingredients

  • 280G The Tofoo Co Naked Organic Extra Firm Tofu
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Biona Capers In Olive Oil
  • 520G Innermost The Lean Protein Vanilla
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Thyme Bunched Herb
  • - Spice Kitchen Moroccan Spice Tin
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 1 Lemon - 1 Each

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Slice the extra firm tofu into 1-inch thick slabs and pat them dry with a paper towel.
  3. 3. In a bowl, mix the protein powder, rosemary, thyme, Moroccan spice mix, salt, and pepper.
  4. 4. Brush the tofu slabs with olive oil, then coat them thoroughly with the seasoned mixture.
  5. 5. Arrange the tofu slabs on one side of the baking tray, leaving space for vegetables.
  6. 6. Peel and cut the carrots into sticks and slice the cucumber into thick rounds.
  7. 7. Toss the carrots and cucumber with olive oil, salt, and black pepper in a bowl.
  8. 8. Spread the seasoned vegetables on the other side of the baking tray.
  9. 9. Roast in the oven for 20-25 minutes, flipping the tofu and vegetables halfway through.
  10. 10. While baking, slice the lemon into wedges for serving.
  11. 11. Remove the tray once the tofu is golden and the vegetables are tender.
  12. 12. Plate the tofu and roasted vegetables and serve with lemon wedges for added zest.