Roasted Tofu with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Press the tofu between kitchen towels for 10 minutes to remove excess moisture, then cut into 2cm cubes.

   Tip: Pressing the tofu ensures it crisps up properly during roasting rather than steaming.

2. 2

   In a large bowl, combine 2 tablespoons of olive oil, paprika, half the salt, and black pepper. Add the tofu cubes and gently toss to coat evenly.

   Tip: Handle the tofu gently to prevent it from crumbling while ensuring an even coating.

3. 3

   Spread the tofu cubes on a baking tray lined with parchment paper and roast for 20-25 minutes, stirring halfway through, until golden and crispy on the edges.

   Tip: Don't skip the stirring step as it helps achieve even browning on all sides.

4. 4

   While the tofu roasts, place cherry tomatoes on a separate tray, drizzle with 1 tablespoon olive oil, and sprinkle with remaining salt. Roast alongside the tofu for the final 15 minutes.

   Tip: Roasting the tomatoes intensifies their sweetness and adds depth to the dish.

5. 5

   In a small bowl, whisk together the tahini, lemon juice, minced garlic, and warm water until smooth and creamy. Adjust consistency with more water if needed.

   Tip: A smooth dressing coats the rocket better than a thick one, so don't be stingy with the water.

6. 6

   Arrange fresh rocket on serving plates and scatter the sliced red onion over the top.

   Tip: Chilled rocket provides a crisp, refreshing base that contrasts beautifully with warm roasted components.

7. 7

   Top each plate with the warm roasted tofu cubes and roasted cherry tomatoes, then drizzle generously with the tahini-lemon dressing.

   Tip: Pour the dressing just before serving so the rocket stays crisp and vibrant.