This dish has been a weekly staple in my kitchen, and now it's time to add it to yours! It's incredibly easy to put together, everything bakes in one tray, and it's utterly delicious.
Ingredients
Potatoes
- 500 g potatoes
- 2 cloves garlic
- 1 bay leaf
- 1/2 tsp of each garlic granules and dried oregano
- salt and pepper to taste
- 1 tbsp olive oil
Cauliflower
- 1 tbsp dijon mustard
- 2 tbsp olive oil
- 1 lemon (washed)
- 1 tbsp nutritional yeast
- 1/2 tsp of each garlic granules and dried oregano
- Salt and pepper
- 1 onion, peeled
- 1 red (pointy) pepper
- 500 g cauliflower
Tofu
- 240 g firm tofu
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tsp cornflour
- 1/2 tsp of each garlic granules and dried oregano
- Salt and pepper
Serve with
- Hummus
- Spring onions slices
- Hot sauce
Instructions
- Peel and cut the potatoes in bite size pieces. Place them on a baking tray lined with parchment paper along with the remaining of the ingredients and combine well.
- Bake in a preheated oven at 180°C for 20 minutes.
- In a large bowl add all the cauliflower ingredients (except of the veggies) and whisk well to combine.
- Cut the onion, pepper and cauliflower in big chunks and add them into the bowl.
- Combine well and spread over the potatoes (that have been cooking already for 20minutes).
- Set the tray aside for a minute, to prep the tofu.
- In the same bowl, tear apart the tofu in bite size pieces, then add all the tofu ingredients and mix well to combine.
- Place the tofu in the tray, along with the juiced lemon pieces and bake for another 20-25 minutes, turning them halfway through.
- I like to serve it on a generous spread of hummus, a sprinkle of spring onions and some extra hot sauce on top.