"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
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
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
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.