This is one of those recipes that's perfect for a midweek dinner. All you need to do is mix together a simple tandoori marinade, toss in the tofu and vegetables, spread everything across a roasting tray and let the oven do the work. It's really that easy.
I love experimenting with different marinades for tray bakes. They don't always have to be vegetables tossed in olive oil and seasoning. A yoghurt-based marinade like this adds so much flavour, coating the tofu and vegetables in fragrant spices as they roast. The cauliflower gets lovely golden edges, the pumpkin becomes soft and sweet, and the tofu takes on all those delicious tandoori flavours.
The mint and coriander yoghurt is a lovely finishing touch, bringing a little freshness and cooling everything down. You can serve the tray bake as it is, with rice or grains, or add the leftovers to a wrap or a salad the following day.
It's also a useful recipe to prepare a little ahead. The marinade can be made up to two days in advance and kept in the fridge. You could make it during your weekend meal prep, chop the vegetables and tofu when you're ready, then simply toss everything together and roast for an easy dinner during the week.
Ingredients
For the tandoori marinade
100g thick Greek yoghurt
1 tbsp tomato paste
2 garlic cloves, crushed or finely grated
1 tbsp fresh ginger, finely grated
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1½ tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp Kashmiri chilli powder or mild paprika
½ tsp salt
For the tray bake
400g firm tofu, drained and cut into 2–3cm cubes
400g butternut pumpkin, cut into 2–3cm cubes
350–400g cauliflower, cut into florets
1 red onion, cut into wedges
1 red pepper, cut into bite-sized pieces
150g cherry tomatoes
2 generous handfuls baby spinach
¼ cup fresh coriander, roughly chopped
1 tbsp fresh mint, roughly chopped
Lemon wedges, to serve
For the mint and coriander yoghurt
125g thick coconut yoghurt or Greek yoghurt
1 tbsp fresh coriander, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp lemon juice
Pinch of ground cumin
Pinch of salt
Method
Preheat the oven to 200°C fan / 220°C conventional.
In a large mixing bowl, combine the yoghurt, tomato paste, garlic, ginger, lemon juice, olive oil, garam masala, cumin, ground coriander, turmeric, chilli powder and salt. Mix until smooth.
Add the tofu, pumpkin, cauliflower, red onion, pepper and cherry tomatoes. Gently toss everything together until well coated in the marinade.
Transfer to a large lined baking tray, spreading everything out in a single layer. Roast for 35–45 minutes, turning gently halfway through, until the pumpkin is tender, the cauliflower is golden around the edges and the tofu is cooked through. If the tray is too crowded, divide everything between two trays to help the vegetables roast rather than steam.
While the tray bake is in the oven, combine the yoghurt, coriander, mint, lemon juice, cumin and salt in a small bowl. Stir well and refrigerate until ready to serve.
Remove the tray from the oven and gently fold through the baby spinach while everything is still warm, allowing it to wilt. Scatter over the fresh coriander and mint, then finish with a squeeze of lemon.
Serve warm with generous spoonfuls of the mint and coriander yoghurt.
Meal prep & storage
Tandoori marinade: Prepare up to 2 days ahead and store in an airtight container in the fridge.
Tray bake: Store leftovers in an airtight container in the fridge for up to 3 days.
Mint and coriander yoghurt: Keep separately refrigerated for up to 3 days.
Reheating: Reheat the tofu and vegetables in the oven or microwave until piping hot. Add fresh herbs and yoghurt after reheating.
The leftovers are lovely tucked into a wrap, served with rice or grains, or added to a salad for an easy lunch the next day.
