Liven up your weeknight dinners with these delicious plant-based dishes
BAKED TOFU BUDDHA TRAY
Standard Buddha bowls will be a thing of the past once you use your sheet pan to cook the ingredients. Minimal washing up makes this recipe a go-to for those evenings when you’ve had a long day and can’t be bothered to cook.
SERVES 4
• 4 tbsp extra virgin olive
oil, divided
• 1 tsp smoked paprika
• ½ tsp onion granules
• 450g smoked tofu, cut into
2 cm chunks
• 1 red bell pepper, sliced
• 150g broccoli
• ¼ head red cabbage,
cut into chunks
• ½ head cauliflower,
cut into florets
• Hummus
• Pinch of chilli flakes
1. Preheat the oven to 180C/350F/Gas 4.
2. In a large bowl, combine 3 tbsp of the olive oil with the smoked paprika and onion granules. Add the tofu chunks and stir gently to coat them evenly in the marinade.
3. Scatter the tofu on the left-hand side of a sheet pan, then add the bell pepper, broccoli, cabbage and cauliflower to the right-hand side. Drizzle the remaining 1 tbsp of olive oil over the vegetables and place the pan into the oven to bake for 30 minutes.
4. Serve with hummus and some chilli flakes on the tofu, if you wish.
CRUMBLED CHORIZO-STYLE TOFU GNOCCHI BAKE
This dish is full of flavour and warmth. It can be enjoyed with a simple side salad or on its own. If you want a dish that is good for the soul, this is the one for you. And just wait until you discover that sheet pan gnocchi is way better than boiled!
SERVES 6
• 1 tbsp liquid smoke, optional
• 1 tbsp extra virgin olive oil
• 3 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp maple or agave syrup
• 2 tsp smoked paprika
• 1 tsp garlic granules or powder
• ½ tsp onion powder
• ½ tsp chili powder
• 227g blocks firm tofu
(smoked flavour is recommended)
• 425g tin of chopped tomatoes,
with liquid
• 2 cloves garlic, crushed
• 1 tsp dried oregano
• 1 tbsp tomato paste
• ½ cup sun-dried tomatoes
• 1 red onion, cut into small chunks
• 625g vegan gnocchi
• 110g dairy-free mozzarella or cheese
of choice, grated or sliced, divided
• Fresh basil
1. In a bowl, combine the liquid smoke, if using, with the olive oil, soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic granules, onion powder and chilli powder. Crumble the tofu into the marinade and stir until it’s evenly coated. Set aside or place in the fridge until ready to cook.
2. Preheat the oven to 180C/350F/Gas 4.
3. In a medium bowl, combine the chopped tomatoes with the garlic, oregano and tomato paste. Add the sun-dried tomatoes, onion and gnocchi. Stir thoroughly, then scatter onto a sheet pan.
4. Sprinkle half of the grated or sliced cheese on top, followed by the crumbled
