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Tandoori Tofu Traybake
This easy traybake is packed full of aromatic spices and fresh flavours that are perfect for a light dinner.
Ingredients
Ingredients
- butternut squash, peeled + cut into 3cm (1”) chunks
- curry paste, (we use tandoori paste)
- vegetable oil
- salt + pepper
- firm tofu, cut it into 3cm (1”) chunks
- red peppers, cut into 3cm (1”) chunks
- red onions, cut into thin wedges
- basmati rice
- spring onions, finely sliced
- lime, zested + extra wedges to serve
- fresh coriander, roughly chopped + extra to serve
Method
- 1
Heat the oven to 180°C fan / 400°F. Put the butternut squash onto a large roasting tray and toss with half of the curry paste. Drizzle with vegetable oil and season well with salt and pepper. Roast for 20 minutes.
- 2
Meanwhile, if needed, press the tofu in some kitchen paper. Then cut it into 3cm (1”) chunks and toss with the remaining curry paste. Add to the tray with the butternut squash along with the red pepper and onions and a drizzle of oil. Toss through then roast for another 25 minutes, turning once halfway.
- 3
Meanwhile, cook the rice as per packet instructions. Once cooked, remove the lid for a few minutes to allow the steam to escape.
- 4
Next add the rice, spring onions, lime zest and coriander to the tray and toss through. Serve with an extra scattering of coriander and lime wedges.
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