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Crispy Tofu and Roasted Vegetables with Peanut Sauce
Recipe Intro From rebelrecipes

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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

Prep time 15mins
Cook time 1hr
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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.

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