Tikka tofu and pepper traybake

Method

1. Set the oven to 200°C (180°C fan). If you skipped the morning prep, press the firm tofu under a heavy pan wrapped in a clean cloth for 10 minutes, cut it into 2 cm cubes and coat it in the tikka paste and half the coconut yogurt.
2. Deseed the red pepper and green pepper and cut them into chunks, and cut the red onion into wedges. Toss the vegetables in the bowl with the tofu, so they pick up some of the marinade.
3. Line a large roasting tray with baking paper so nothing sticks. Spread the tofu and vegetables over it in a single layer.
4. Roast for 25 minutes, turning once halfway, until the tofu is browned at the edges and the peppers are soft and lightly charred.
5. While that roasts, dice the cucumber and chop the mint leaves. Stir them into the rest of the yogurt with a squeeze of the lemon and a pinch of salt, and cut the remaining lemon into wedges.
6. Put the flatbreads in the oven for the last 2 minutes, to warm through.
7. Pile the tofu and peppers into the warm flatbreads, spoon the cucumber and mint yogurt over and serve with the lemon wedges.

Tip Mix the tikka marinade with the yogurt in the morning, and the tofu soaks up much more flavour by evening.

Photo made with AI.

From Nosha · nosha.app