The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Grilled Med veg & tofu
Who says you can’t put tofu in a Mediterranean dish? Not us! We’ve got classic roasted courgette, pepper and onion, sprinkled with smoky paprika and oregano, plus minty baby potatoes and then, the culinary curveball… tofu chunks sizzled with tomatoes, capers, balsamic and lemon. Chef’s kisses all round.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 400g baby potatoes
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 onion
- 1 courgette
- 1 pepper
- 1 handful of fresh mint
- 1 unwaxed lemon
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 452
Protein: 30g
Carbs: 53g
Fat: 13g
Ingredients
- 800g potatoes
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 onion
- 2 courgette
- 2 pepper
- 2 handful of fresh mint
- 1 unwaxed lemon
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 472
Protein: 30g
Carbs: 57g
Fat: 12g
Grilled Med veg & tofu
Who says you can’t put tofu in a Mediterranean dish? Not us! We’ve got classic roasted courgette, pepper and onion, sprinkled with smoky paprika and oregano, plus minty baby potatoes and then, the culinary curveball… tofu chunks sizzled with tomatoes, capers, balsamic and lemon. Chef’s kisses all round.
Cook time:
40 mins
Cuisine:
Mediterranean
Food group:
Vegan
Allergens: Soya, Sulphites
Cooking Instructions
Roast the potatoes
- Heat your oven to 220ºC/fan 200ºC/gas 7, and halve or quarter the baby potatoes.
- Put the potatoes on a large baking tray lined with foil, lightly season and sprinkle over half the paprika blend.
- Spritz with cooking spray and toss to coat, then roast for 25 mins.
Chop, chop!
- Meanwhile, drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
- Peel the onions and cut each into 8 wedges, and cut the courgettes into 2cm-thick slices. Deseed the peppers, then chop into 2cm squares.
- Finely chop the mint leaves. Zest the lemon, then cut it into wedges.
Add some oomph
- Put the tofu and prepped veg, baby tomatoes and capers into a mixing bowl and add the remaining paprika blend, lemon zest and vinegar.
- Lightly season and toss everything together.
Time to grill
- When the potatoes are roasted, heat your grill to high.
- Tip the tofu and veg mix onto the baking tray with the potatoes and mix well.
- Pour 100ml water (150ml for 4 portions) into the tray and grill for 8-10 mins, until the veg begin to char.
Plate up
- To serve, squeeze a little lemon juice (to taste) over the tray and scatter over the mint. Mix well.
- Serve with the remaining lemon wedges on the side.