Busy? Make this sweet potato, broccoli, and crispy black pepper tofu traybake. This sheet pan dinner is full of fiber and protein and goes well with a vegan yogurt, lime, and coriander sauce.
Ingredients
- 300 g firm tofu drained and pressed, cut into cubes
- 2 tablespoons cornflour cornstarch
- Pinch of salt
- 1½ teaspoons ground black pepper
- 1 teaspoon garlic granules
- 2 sweet potatoes diced
- 150 g Tenderstem broccoli broccolini, chopped
- Olive oil for drizzling
Lime and coriander sauce
- 15 g coriander cilantro, plus extra to serve
- 3 tablespoons shelled hemp seeds
- 3 tablespoons nutritional yeast
- 3 tablespoons high-protein plant- based yoghurt
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and freshly ground black pepper
To serve
- 250 g brown rice cooked
- Sesame seeds
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a baking tray (pan) with baking parchment.
- Combine the tofu cubes with the cornflour, salt, pepper and garlic granules in a large bowl. Drizzle with oil, then toss to coat evenly. Transfer the coated tofu to the prepared baking tray and set aside.
- In the same bowl, combine the diced sweet potatoes and broccoli. Season with salt, pepper and oil to taste. Toss to coat, then transfer them to the baking tray with the tofu.
- Roast in the oven for 40 minutes, or until the sweet potatoes are fork- tender and the tofu is crispy.
- Meanwhile, prepare the sauce by combine all the ingredients in a food processor and blending until smooth.
- Serve the crispy tofu, sweet potatoes and broccoli with brown rice, sprinkled with coriander and sesame seeds and drizzled with the sauce.