- Main Meal
- Serves 4
- 45 mins
Ingredients
2 large sweet potato, cut into small cubes
2 large courgette, cut into small cubes
2 red bell peppers, cut into small cubes
1 red onion, sliced
1 tbsp olive oil, divided
500g tofu, sliced
1 pack tex mex seasoning
For the dressing:
250ml Greek yoghurt
1/2 bunch coriander, leaves picked
2 tbsp lemon juice
1 clove garlic, minced
Instructions
Preheat oven to 200°C/400°F/gas 6. Line 2-3 baking trays with baking paper. Lay the
sweet potato on one and the courgette, bell pepper and onion on the others. Drizzle the
trays with 2 tsp olive oil and season with salt & cracked pepper. Cook for 30-35 minutes or
until tender.
Meanwhile, make the dressing by mixing all the ingredients together. Set aside.
Rub the tex mex into the tofu. Add the remaining olive oil to a large frying panor grill plate,
bring to medium-high heat and add tofu. Cook for 5-7 minutes each side.
Divide cooked vegetables on four plates, top with tofu and yoghurt dressing.