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Details
Recipe
For the Roasted Vegetables
- 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
- Black pepper
For the Crispy Tofu
- 1 14 ounce block tofu, cubed
- 1 tablespoon vegetable oil
For the Peanut Sauce
- 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.