Tofu Baked with Roasted Vegetables

We have used a mix of Mediterranean vegetables here but this recipe would work equally well with a mix of winter root veg such as carrots, parsnips and sweet potatoes.

300 g Dragonfly Super Firm Tofu

1 Garlic clove, crushed

Zest and juice of 1 lemon

1 tbsp Dried mixed herbs

1 tbsp Oil

Salt and black pepper

For the roasted vegetables

1 Red onion, cut into chunks

1 Large courgette, sliced

1 Red pepper, cut into chunks

1 Yellow pepper, cut into chunks

Sprigs of fresh rosemary (optional)

Preheat the oven to 200C, Gas 6.

Cut the tofu into 6 slices.

Mix the garlic, lemon zest and juice together with the mixed herbs and oil and a little salt and black peppers in a bowl. Add the tofu and leave to allow the flavours to absorb for 10-15 minutes.

Scatter the prepared vegetables in a roasting tin with the rosemary (if using) and drizzle with some extra oil. Bake for about 20 minutes, then add the tofu and marinated on top of the vegetables and continue to cook for a further 15-20 minutes.

Serve on warm plates.

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Tofu Baked with Roasted Vegetables