Smoked Tofu and Kale Traybake
The dressing is amazing too, made with two of my favourite ingredients for dressings and toppings; garlic and lemon. The addition of soy sauce adds in a salty flavour, the maple syrup the sweet, and the chilli flakes the spice.
What you need to make this smoked tofu traybake
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olive oil
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smoked tofu
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cornflour
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red onions
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carrots
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cavolo nero
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cherry tomatoes
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garlic
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lemon
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soy sauce
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maple syrup
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spring onions
How to make it
To start with preheat oven to 200C. Chop up all of your vegetables into bite-sized chunks (cut the red onions into wedges). Now grab a large roasting dish and add 2 tbsp of oil to it. Toss the carrots and red onions into the dish together with some seasoning. Pop this into the oven for 20-25 mins (mixing halfway).
Meanwhile, prep the tofu! Chop into bite-sized chunks and coat with cornflour. This is a great tip for those new to cooking with tofu. The cornflour absorbs some of the moisture, and adds a crispy layer to the tofu once cooked. Season and add the tofu to the roasting dish along with the cherry tomatoes, and return to the oven for a further 30 mins.
Shred the kale in preparation and then get strarted on making your dressing! Simply add all of the ingredients into a bowl and whisk together, and set aside.
After 30 minutes, add in the chopped kale, mixing well and roast for another 5 mins.
Serve with a generous helping of the dressing on top and enjoy as is, or with a side of grains such as rice, quinoa or bulgar wheat!
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Smoked Tofu and Kale Traybake
Ingredients
- 2 tbsp olive oil
- 2 blocks of smoked tofu (about 350g approx, cubed)
- 2 tbsp cornflour
- 3 red onions (quartered)
- 4 carrots (roughly chopped )
- 150 g cavolo nero (chopped )
- 200 g cherry tomatoes
- 1 tsp sea salt
- black pepper
Lemon and Garlic Dressing
- 2 cloves garlic (grated )
- 1 lemon (zest and juice )
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tsp maple syrup
- 1 pinch sea salt
- 2 spring onions (finely sliced)
- 1/2 tsp chilli flakes (optional)
Instructions
- Preheat oven to 200C
- Add 2 tbsp of oil to a roasting dish, toss the carrots and red onions into the dish together with some seasoning. Roast in oven for 15 mins (mixing halfway).
- Toss the smoked tofu with the cornflour. Season with salt and pepper.
- Add the tofu and tomatoes to the roasting dish and return for a further 30 mins. Meanwhile mix up the dressing ingredients and serve with the lemon and garlic dressing poured over the vegetables. If there is any dressing remaining, pop this into a jug for extra.
- Finally add in the kale and roast for another 5 mins. Serve dished up with the dressing drizzled on top, and with an optional side of rice or quinoa!
Video
Nutrition
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8 comments
Robin
Looks delicious, but there is an error in your instructions. You don’t include the tofu until step 4, but you mention how long to bake the tofu in step 2……
Reid
Based on the video she posted I believe its onions and carrots for ~20 min, then add tofu and tomatoes for ~30 min, then lastly kale for ~5 min!
Shivi Crowley
Couple of errors in this one: mentions celery at the start, assume it was supposed to be cherry tomatoes and also the tofu seems to be mistakenly added in step 1.
Looks delicious though and I’ll definitely be having a crack at it!
veganpanda
Thank you for your wonderful vegan recipes, I think I’d come late to your lovely website?
Yesterday I made your tofu and kale oven bake & it was so yummy, thanks! 😋
I’ll definitely be returning soon without a doubt! 👍
Madeleine OliviaAuthor
Hi! I’m so glad you’re enjoying my website! And that you enjoyed the tofu and kale traybake! Definitely come back for new recipes as I post a new one every week!
Maddie
I LOVE THIS RECIPE! I make it all the time and serve it with sourdough, on polenta, with mash etc. It’s such a crowd pleaser and makes for great leftovers on houmous on toast. Make it, don’t look back!
Laura
This was delicious! I used kale instead of cavolo Nero as this is what I had, and it worked really well.
Patrick
This was simple and delicious – thank you! I had some smoked tofu that needed eating and am so glad I stumbled upon this recipe. I added chickpeas at the end for even more nutrients, and am looking forward to eating and making this again