Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tofu, cauliflower, peppers and red onion roasted in a tangy tandoori yoghurt marinade on one tray.
Equipment: Large roasting tin, baking paper
Measures and names
Ingredients
- 400 g firm tofu, drained, patted dry and cut into large cubes
- 100 g Greek yoghurt
- 1 tbsp tandoori spice mix
- 2 garlic cloves, crushed
- 1 tbsp lemon juice
- 200 g cauliflower florets, small
- 1 red pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 tbsp oil
- Salt
- 1 small handful of fresh mint or coriander (cilantro), chopped
- Lemon wedges, to serve
Method
- Heat the oven to 220°C (fan 200°C) and line a large roasting tin with baking paper.
- Mix the yoghurt, tandoori spice, garlic, lemon juice and a good pinch of salt in a large bowl. Add the tofu and toss gently to coat.
- Toss the cauliflower, pepper and onion with the oil and a pinch of salt on the tray. Push them to the sides and add the tofu in the middle in a single layer.
- Roast for 20–22 minutes, turning everything once, until the tofu is charred at the edges and the vegetables are tender.
- Scatter with mint or coriander and serve with lemon wedges.
Swaps and tips
Spread everything out with space between: a crowded tray steams rather than roasts. A spoonful of extra yoghurt mixed with chopped mint and cucumber makes a quick raita.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 18 g | 7 g | 26 g | 455 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
