Crispy Tofu and Roasted Vegetables with Peanut Sauce
share
Rate
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(42)
"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!"
-- @rebelrecipes


Recipe Intro From rebelrecipes

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 15mins
Cook time 1hr
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

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
  • Black pepper

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.