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.
Turn up the heat peri-peri tofu
For those who like their dinners with a little attitude… and a lot of spice! Smoked tofu is coated in fiery peri-peri and fried until golden, then served on a zingy tomato sauce spiked with lime and plenty of fresh coriander. Add roasted veg, rocket and another shot of lime, and it’s a dish that’s tasty, lively and with more than a bit of a kick!
SWK: Source of fibre
Plants 7
SWK: Source of protein
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 sweet potato
- 1 small butternut squash
- 1 onion
- 1 pepper
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 1 handful of fresh coriander
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 200g passata (tomatoes, salt, citric acid)
- 1 unwaxed lime
- 20g rocket
Nutritional Information
Calories: 525
Protein: 26g
Carbs: 89g
Fat: 11g
Ingredients
- 2 sweet potato
- 1 large butternut squash
- 2 onion
- 2 pepper
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 handful of fresh coriander
- 4 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lime
- 40g rocket
Nutritional Information
Calories: 507
Protein: 25g
Carbs: 84g
Fat: 11g
Turn up the heat peri-peri tofu
For those who like their dinners with a little attitude… and a lot of spice! Smoked tofu is coated in fiery peri-peri and fried until golden, then served on a zingy tomato sauce spiked with lime and plenty of fresh coriander. Add roasted veg, rocket and another shot of lime, and it’s a dish that’s tasty, lively and with more than a bit of a kick!
Cook time:
40 mins
Cuisine:
South American
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large non-stick frying pan
Chop, chop!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into 2cm chunks. Peel and halve the squash lengthways, discard the seeds and cut into 2cm chunks.
- Peel the onions and cut each into 8 wedges, then deseed the peppers and dice into 2cm squares.
Time to roast
- Put the prepped veg on a large baking tray lined with baking paper (use 2 trays for 4 portions). Spritz with cooking spray, lightly season and roast for 25-30 mins.
Cook the tofu
- Meanwhile, drain the tofu, pat dry with kitchen roll and cut into 2cm cubes. Finely chop the coriander.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu, spritz with cooking spray and lightly season with salt. Cook for 6-8 mins, turning occasionally, until the tofu is golden. Add a pinch of peri-peri seasoning for the final 1 min.
Sort your sauce
- Remove the tofu from the pan and add the garlic paste, passata and remaining peri-peri seasoning (to taste). Crumble in half the stock cube and pour in 100ml water (use all the stock and 150ml water for 4 portions).
- Simmer for 6-8 mins, until the sauce has thickened slightly, then stir through half the coriander and squeeze in the juice from half the lime (to taste).
Bring it all together
- Just before serving, toss the rocket through the roasted veg and cut the remaining lime half into wedges.
- Spoon the sauce onto plates and top with the roasted veg and rocket. Scatter over the tofu and the remaining coriander, and serve with the lime wedges.