Roast fennel, orange and olive traybake with tofu

Method

1. Heat the oven to 220°C (200°C fan). Drain the tofu, wrap it in a clean tea towel and press it under a heavy pan for 10 minutes, then tear it into rough 3 cm pieces.
2. Cut the potatoes into 3 cm chunks. Trim the fennel, keeping any green fronds, and cut each bulb into 6 wedges through the root so the layers stay together.
3. Put the potatoes and fennel on a large baking tray with 1 tbsp of the olive oil and a good pinch of salt, toss and roast for 20 minutes.
4. Peel the red onion and cut it into wedges. Cut the orange into 8 wedges, skin on. Toss the tofu with the remaining 1 tbsp olive oil, the oregano and the chilli flakes.
5. Add the tofu, onion and orange to the tray and turn everything over. Roast for 15 minutes.
6. Add the olives, stir, and roast for 5 to 10 minutes more, until the tofu is golden and the orange edges are sticky and dark.
7. Squeeze the roasted orange wedges over the tray, scatter over the fennel fronds and serve.

Tip Roasted orange wedges are hot, so squeeze them with tongs or a fork. Stoned olives save finding pits in the tray.

Photo made with AI.

From Nosha · nosha.app