Before I depart, I wanted to share this recent recipe that provided me with lunch on several busy work days. It is a classic roast in that you put everything in the oven and leave it to cook itself. It's also a classic roast in that the flavours and seasonings are full-bodied and comforting. It's a meal to curl up with when you want something hot, nutritious and satisfying. Autumn weather is optional...
Tomato, red wine and oregano roast tofu and vegetables
A satisfying meal in one
Serves 2 to 3
Vegan, gluten free and low in fat
Author: Bite-sized thoughts
350g firm tofu, cut into squares (I don't find it necessary to press tofu before roasting but that may be a personal taste)
1 large sweet potato, peeled and chopped
3 carrots, chopped
1 green bell pepper, chopped
Approximately 1 cup cherry tomatoes, sliced in half
1 tbsp red wine vinegar
1 tbsp tomato paste
2 tsp oregano
Few cracks black pepper
Preheat your oven to 200'C.
Place the tofu and vegetables in a casserole / oven-proof dish.
In a small bowl or jug, whisk together the red wine vinegar, tomato paste, oregano, salt and pepper. Pour over the vegetables and toss or stir to distribute evenly.
Bake for approximately 30 minutes, then reduce heat to 150'C and cover (with foil or a lid) and cook for a further 15 or so minutes.