Plate of tofu and grilled vegetables
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.