Roasted Tofu with Courgette

Instructions

1. 1

   Preheat your oven to 210°C (190°C fan). While the oven heats, wrap your pressed tofu block in a clean kitchen towel and place a heavy weight on top for 10 minutes to remove excess moisture.

   Tip: Pressing tofu ensures it absorbs flavors better and becomes crispier when roasted.

2. 2

   Cut the pressed tofu into 2cm cubes and pat dry with paper towels. Arrange them on a large baking tray.

   Tip: Patting the tofu dry helps it develop a golden crust during roasting.

3. 3

   Scatter the courgette half-moons on the same tray, spreading everything in a single layer without overcrowding.

   Tip: Leave space between pieces so steam can escape and vegetables roast rather than steam.

4. 4

   In a small bowl, whisk together the olive oil, minced garlic, thyme, lemon zest, salt, pepper, and red pepper flakes if using.

   Tip: This aromatic oil mixture is the key to infusing flavor throughout the dish.

5. 5

   Drizzle the herb-oil mixture evenly over the tofu and courgettes, then gently toss with your hands or two spoons to coat everything thoroughly.

   Tip: Ensure both the tofu and courgettes are well coated for even cooking and maximum flavor.

6. 6

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is golden and slightly crispy at the edges and the courgettes are tender with caramelized edges.

   Tip: Stirring halfway ensures even browning on all sides of the tofu.

7. 7

   Remove from the oven and squeeze fresh lemon juice over the hot vegetables. Sprinkle with nutritional yeast if desired for an extra savory depth.

   Tip: Adding fresh lemon juice at the end brightens all the flavors without the tartness cooking off.

8. 8

   Taste and adjust seasoning with additional salt and pepper as needed. Serve warm as a standalone dish or alongside brown rice or quinoa.

   Tip: This dish is delicious hot, warm, or even at room temperature the next day.