Fajita-Style Tofu Traybake | Recipe

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Fajita-Style Tofu Traybake with Garlic Yoghurt

8 PLANTS

This is one of my go-to meals after a long day. It’s quick, nourishing and practically cooks itself; just pop everything in the oven and let the bold, smoky flavours of cumin-spiced tofu and paprika roasted peppers develop. Delicious with broccoli instead of peppers, or for a twist, swap the rice for warm, lightly toasted tortillas and pile them high with the roasted veg, tofu, garlic yoghurt, and chunks of avocado.

Serves 2
1 red onion, thinly sliced
2 red peppers, thinly sliced
1 × block of firm tofu (about 300g), drained and cut into 1cm dice
olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ head of garlic, skin on and cloves separated
1 × 250g pouch of cooked basmati rice (or use 100g uncooked basmati rice)
grated zest and juice of 1–2 limes
100g plain yoghurt (we use unsweetened coconut; about 4 generous tablespoons)
1 ripe avocado, diced
sea salt

Make it your own: Add things you already have in your kitchen like a sprinkle of chilli flakes, or a drizzle of sriracha at the end for extra spice. A handful of chopped coriander is also delicious here.

1. Preheat the oven to 200°C fan. Place the red onion, peppers and tofu in a large roasting tray. Drizzle with olive oil, then sprinkle over the cumin, smoked paprika and salt. Toss well to coat and pop the garlic cloves in the corner of the tray.
2. Roast for 20–25 minutes, stirring halfway, until the vegetables are soft and slightly charred and the tofu is golden. Remove the tray from the oven.
3. Meanwhile, heat the pouch of rice according to the packet instructions, then stir it through the tofu and veg along with the lime zest and half of the juice. Alternatively, cook the rice from scratch according to the packet instructions while the veg is roasting.
4. Quickly make the garlic yoghurt. In a small bowl, mash the roasted garlic (squeezed from the skin), then mix with the yoghurt, one tablespoon of olive oil, salt and the remaining lime juice. Stir well.
5. Serve topped with avocado and the garlic yoghurt on the side.