This delicious combination of vegetables and tofu make a great lunch or dinner and is incredibly easy to prepare and cook.
I warm a little oil in a roasting tray and add chopped red onion, courgette and fennel. Scatter over plenty of herbs for an extra punch of flavour. I expect used rosemary, thyme and basil, then roast in the oven for approximately 30 minutes.
After 30 minutes add tofu to the roast. I’m using the Cauldron marinated tofu pieces and continue to cook for a further 20 minutes.
I actually don’t think you need to serve this with anything carby or heavy and dish it straight up with a little balsamic drizzle. Another tasty new way to enjoy a gluten free, vegan diet.
