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–+ servings
תבנית ירקות צבעוניים עם קוביות טופו אפויות בלימון כבוש

Roasted Tofu & Veggies with Preserved Lemon

Tofu cubes, sweet potato, zucchini, red bell pepper, cherry tomatoes, onion, and garlic all go into one tray – along with olive oil, spices, and a game-changing touch of preserved lemon. After 30 minutes in the oven, you get a rich, plant-based dish with surprising depth – and a baked fish aroma without any fish at all. Serve it with rice or quinoa for a wholesome, effortless meal. 😋
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Servings: 3
Ingredients Method

Ingredients
 
 

  • 300 gram tofu, diced
  • 1 onion, cut into four and sliced
  • 2 zucchini, diced
  • 1 red pepper, diced
  • ¼ green chili, chopped
  • sweet potato, diced
  • 3 cloves Sliced ​​garlic crosswise
  • 10 cherry tomatoes, halved
Marinade
Topping
  • handful fresh cilantro leaves
  • 2 Tablespoon pine nuts

Method
 

  1. Line a baking tray with baking paper and set aside
  2. Preheat the oven to turbo mode at 190 degrees C (375 F).
  3. Put the tofu and vegetables in a large bowl.
  4. Mix the marinade ingredients in a small bowl
  5. Add the marinade to the bowl with the tofu and veggies, and give it a good mix.
  6. Transfer to the oven tray lined with baking paper and spread out nicely.
  7. Sprinkle a handful of fresh cilantro leaves.
  8. Generously sprinkle pine nuts.
  9. Cover with baking paper, bake in the oven for twenty minutes.
  10. Remove the baking paper and bake for ten minutes until it softens and browns nicely.
  11. Serve with rice.
  12. Enjoy and bon appetit❣

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