Very easy and tasty one pot meal, with minimal effort required! Leftovers make fantastic next day lunch boxes...
What you'll need
Main ingredients
- 250g block of firm tofu - we used Tofoo
Fresh/ frozen
- Courgettes
- Peppers
- Red onion
- Cherry tomatoes
- Sweet potato or squash
- Fresh basil
- Garlic cloves
- Fresh squeeze lemon (optional)
Store cupboard
- Olive oil
- Dried oregano
- Chilli flakes (optional)
- Salt & Pepper, to taste
What to do
- Preheat the oven to 180 degrees or 170 fan.
- Wash and roughly chop the vegetables (to a similar size), spread onto a lined baking sheet. Season with salt & pepper, a good drizzle of olive oil (so everything’s lightly coated) and a sprinkle of dried oregano and/ or chilli flakes if using.
- Bake in the centre of the oven for 20 minutes. After 20 minutes remove from the oven add the cubed tofu and give everything a good mix/ turn. Bake for a further 20 minutes or until all the vegetables are cooked through.
- Serve with some fresh basil leaves and a fresh squeeze of lemon juice for freshness!
