Serves: 2
Takes: 50 minutes plus marinading time
Ingredients
1 block of plain, firm tofu
1 head of broccoli
1 cauliflower
150g edamame beans
Salt and black pepper
1tsp ground cumin
1tsp ground coriander
Fry light or olive oil
For the marinade:
1tbsp tomato puree
1tbsp light soya sauce
1tsp ground sumac
1/2tsp paprika
1/2tsp chili powder
Juice of a lemon
Method
Dice the tofu into cubes a little over a cm. Mix it with the marinade ingredients in either a sealable bag or a Tupperware and leave in the fridge for at least an hour.
Preheat the oven to 180C
Cut the brocolli and cauliflower into florets and put in a baking tray with the edamame beans. Sprinkle over the cumin, coriander and oil and mix by hand to coat everything well.
Bake the vegetables for 50 minutes.
Halfway through, put the tofu into another tray along with the marinade and bake for the remaining 25 minutes.