Recipe

Tofu with Roasted Vegetables

A simple oven-baked dish of Basil & Olive Tofu and seasonal vegetables, roasted until golden and full of Mediterranean flavour.

Serves: 2-3│ Preparation Time: 10 Min│ Cooking Time: 35-40 Min

Ingredients

Main

  • 250 g Kind Owl Basil & Olive Tofu, cut into large cubes

  • 1 red pepper, sliced

  • 1 courgette, sliced

  • 1 red onion, cut into wedges

  • 200 g cherry tomatoes, halved

  • 1 small aubergine, cubed (optional)

Seasoning

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • Freshly ground black pepper

  • Sea salt, to taste

To finish

  • Fresh basil leaves

  • Fresh parsley, chopped

  • Lemon zest or a squeeze of lemon juice (optional)

Preparation

  1. Preheat the oven
    Heat the oven to 200°C (180°C fan).

  2. Prepare the vegetables
    Place the vegetables on a large baking tray. Drizzle with olive oil, sprinkle with oregano, thyme, salt, and black pepper. Toss well to coat evenly.

  3. Add the tofu
    Gently add the Basil & Olive Tofu cubes to the tray, spreading everything into a single layer. The tofu is already infused with flavour, so no extra seasoning is needed.

  4. Roast
    Roast for 30–35 minutes, turning once halfway through, until the vegetables are tender and lightly caramelised and the tofu is golden at the edges.

  5. Finish and serve
    Remove from the oven and scatter over fresh basil and parsley. Finish with lemon zest or juice if desired.