"I thought I’d share one of my favourite quick lunch/dinners - an everything in the fridge roast veg with peanut sauce and crispy tofu. Super delicious!
So you just roast a tray full of veg - in this case, cauliflower, asparagus, aubergine, mushrooms and spring onion but soft and a bit crispy.
Make some crispy tofu and dollop some peanut sauce! Some extra crushed peanuts and coriander and there you go! Yum!"
Crispy Tofu and Roasted Vegetables with Peanut Sauce
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A Note from Feedfeed
Featuring a delicious blend of roasted cauliflower, asparagus, aubergine, mushrooms, and spring onion, along with crispy tofu and a creamy peanut sauce. Bursting with flavor, this is a quick and easy meal that is perfect for lunch or dinner.
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- Recipe Card
This super-quick weeknight dish combines eggplant, mushrooms, cauliflower, and asparagus. For an extra protein boost, don't forget the crispy tofu. This spicy peanut sauce, used as a dressing for primarily a vegetable-packed salad, adds an Asian touch of flavor.
Prep time 15mins
Cook time 1hr
Recipe Card
For the Roasted Vegetables
ingredients
- 1/2 head cauliflower, cut into florets
- 1 bunch asparagus, woody ends trimmed and discarded
- 1 large eggplant, sliced
- Handful mushrooms, halved
- 1 bunch scallions, roughly chopped
- 2 tablespoons olive oil
- Sea salt, to taste
- Black pepper, to taste
For the Crispy Tofu
ingredients
- 1 14 ounce block tofu, cubed
- 1 tablespoon vegetable oil
For the Peanut Sauce
ingredients
- 1 tablespoon tamari
- 2 tablespoons toasted sesame oil
- 1/2 lime, juiced
- 1 tablespoon maple syrup
- 1 teaspoon mirin
- 1/2 teaspoon brown rice miso
- 2 tablespoons chunky peanut butter
- 1/2 teaspoon crushed red pepper
- Peanuts, chopped, for serving
- Cilantro, for serving
Method
Step 1
Preheat oven to 350ºF. Divide the vegetables between 2 baking sheets and coat with olive oil, salt and pepper. Bake for 45-50 minutes until soft in the middle and caramelized on the outside. Keep your eye on them as they will cook at varying times. Remove when cooked.
Step 2
Heat the rapeseed oil in a large wok or frying pan. Fry tofu for a few minutes per side, until brown and crispy, then transfer to a plate.
Step 3
Add all sauce ingredients to a bowl or mason jar and mix well to combine.
Step 4
Arrange roasted vegetables and tofu on a platter. Toss with the peanut sauce to serve.