Plate of tofu and grilled vegetables

Vegetarian recipe, Meals

Plate of tofu and grilled vegetables

A simple, colorful and nourishing meal

This plate of tofu and grilled vegetables is the perfect solution for a tasty, balanced and easy-to-prepare meal.

Tofu, golden brown on the outside and tender on the inside, combines perfectly with roasted vegetables, lightly caramelized and full of color. Designed to simplify weekday evenings, this recipe can be prepared on a single baking sheet and offers maximum taste with minimum effort.

A versatile, satisfying and comforting dish, to be enjoyed on its own or incorporated into bowls, salads or practical weekday lunches!

Plate of tofu and grilled vegetables
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Plate of tofu and grilled vegetables

Prep Time30 minutes
Cook Time20 minutes
Marinade time12 hours
Total Time12 hours 50 minutes
Servings: 4 portions

Ingredients

  • 1 block firm tofu, sliced or cubed
  • ¼ cup (60 ml) store-bought pesto or pumpkin seed pesto
  • 1 tablespoon (15 ml) lime juice
  • 2 tablespoons (30 ml) olive or camelina oil
  • 1 ½ cup (375 ml) new potatoes, halved
  • 4 cups (1 liter) your choice of a variety of low-FODMAP vegetables (zucchini, carrots, broccoli, cauliflower, green beans, bok choy, peppers, etc.).
  • 2 tablespoons (30 ml) pumpkin seeds
  • 3 tbsp (45 ml) feta cheese

Instructions

  • In a rectangular dish, combine pesto, lime juice and olive oil. Add tofu and coat well. Cover and refrigerate for 12 to 24 hours.
  • Before cooking, add the baby potatoes and selected vegetables (note that some vegetables may take less time to cook. They can be added halfway through cooking).
  • Place rack in center of oven. Preheat oven to 200°C (400°F).
  • Place the tofu and marinated vegetables on a baking sheet. Add the feta cheese on top.
  • Bake, stirring frequently, for 20-30 minutes or until vegetables are still slightly crisp.
  • Serve tofu and vegetables with pumpkin seeds.

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