Peanut Lime Tofu Vegetable Bake

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Peanut Lime Tofu Vegetable Bake

Try a colourful Peanut Lime Tofu and Vegetable Bake with golden tofu, tender sweet potatoes and crisp roasted vegetables in a rich flavourful peanut sauce.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Southeast Asian

Diet: Vegetarian

Servings:

Calories: 467kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

700 g sweet potatoes peeled and cubed (1½ lbs)
500 g firm tofu pressed and cubed (1lb)
400 g broccoli cut into florets (4 cups)
2 red peppers chopped
2 tablespoons oil
4 tablespoons smooth peanut butter
2 tablespoons soy sauce
Juice of 2 limes
2 teaspoons honey or maple syrup for vegan
2 teaspoons fresh ginger grated
4 tablespoons warm water
Large handful coriander
Fresh red chilli or chilli flakes optional

Instructions

Heat the oven to 210°C/410°F.
Toss the sweet potatoes with the oil and roast for 15 minutes.
Add the tofu, broccoli and peppers and roast for another 20-25 minutes, turning once. Tip: Use two trays if necessary so it all roasts and doesn’t steam.
Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, ginger and enough hot water to make a creamy, pourable dressing. Taste and adjust to your liking.
Drizzle the peanut-lime sauce generously over the hot tray.
Finish with coriander and chilli, if using.

Notes

Press the tofu properly. Removing excess water helps the surface become firmer during roasting.
Use two trays when necessary. Space encourages browning and reduces steaming.
Cut the sweet potatoes evenly. Similar-sized cubes finish cooking at approximately the same time.
Keep broccoli florets fairly chunky. Very small florets can become dry before the sweet potatoes finish.
Whisk the sauce gradually. Adding water slowly prevents the dressing becoming too thin.
Taste the dressing before serving. Peanut butter brands vary in saltiness and sweetness.
Add the sauce at the end. This keeps the roasted vegetables from becoming soggy.

Nutrition