Moroccan vegetarian tray bake
Serves 2
See the recipe for Serves 4 here
- 175g tofu, cut into 2cm cubes
- 2 teaspoons Moroccan spice blend (see tip)
- 1½ tablespoons olive oil
- 1 clove garlic, crushed
- 325g butternut pumpkin, peeled, cut into 1cm-thick wedges
- 175g cauliflower, cut into florets
- 1 red capsicum, cut into 3cm-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
- 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.
- 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.
- 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.
- Meanwhile, prepare couscous following packet directions.
- 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.
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