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Moroccan vegetarian tray bake (for two)

Moroccan vegetarian tray bake (for two)

moroccan-vegetarian-tray-bake

2 serves

15 m

30 m

See the recipe for serves 4 here


Ingredients

  • 175 g tofu, cut into 2 cm cubes
  • 2 teaspoons Moroccan spice blend (see tip)
  • 1½ tablespoons olive oil
  • 1 clove garlic, crushed
  • 325 g butternut pumpkin, peeled, cut into 1 cm-thick wedges
  • 175 g cauliflower, cut into florets
  • 1 red capsicum, cut into 3 cm-thick strips
  • 1 small red onion, cut into thin wedges
  • 2 teaspoons honey
  • ½ cup wholemeal couscous
  • ¼ cup plain Greek yoghurt
  • Fresh mint leaves and lemon wedges, to serve

Method

Step 1

Place tofu in a single layer on a paper towel-lined tray. Pat with extra paper towel to absorb excess moisture. Transfer to a medium bowl. Mix spice blend, oil and garlic in a small bowl. Add half the spice mixture to tofu and toss to coat.

Step 2

Place pumpkin, cauliflower, capsicum and onion on a shallow-sided baking tray. Drizzle over the remaining spice mixture and toss well to coat. Spread vegetables in an even layer. Bake in a preheated 220 °C oven (fan-forced) for 15 minutes.

Step 3

Remove tray from oven. Drizzle honey over vegetables and turn to mix well. Scatter tofu over the top. Return tray to oven. Bake for a further 15 minutes or until vegetables are browned and tender.

Step 4

Meanwhile, prepare couscous following packet directions.  

Step 5

Dollop yoghurt over tray bake. Sprinkle with mint. Serve with couscous and lemon wedges.

Tips

  • Any leftovers are great for lunch the next day. Refrigerate in a container and reheat in microwave oven to serve.
  • Moroccan spice blend (also known as ras el hanout) is available from supermarkets and greengrocers.
  • Refrigerate or freeze remaining tofu. Try adding to your next stir-fry dish.  
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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