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.
Doubly delicious tofu & tomato traybake
This recipe is a triumph of timing. In one tray, potatoes and tofu turn golden and crispy, with a hit of garlic. Meanwhile, courgettes, shallots and tomatoes get jammy in a roasting dish, while you mix up a magical rosemary pesto. Put it all together, and voila – a plateful of roasted goodness that’s easy as 1, 2, 3!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 2 shallot
- 500g baby potatoes
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 20g rocket
- 1 courgette
- 1 handful of fresh rosemary
- 1 handful of fresh basil
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 garlic clove
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 528
Protein: 35g
Carbs: 62g
Fat: 14g
Ingredients
- 1000g baby potatoes
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 40g rocket
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 garlic clove
- 2 courgette
- 4 shallot
- 1 handful of fresh rosemary
- 2 x of fresh basil
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 515
Protein: 35g
Carbs: 59g
Fat: 13g
Doubly delicious tofu & tomato traybake
This recipe is a triumph of timing. In one tray, potatoes and tofu turn golden and crispy, with a hit of garlic. Meanwhile, courgettes, shallots and tomatoes get jammy in a roasting dish, while you mix up a magical rosemary pesto. Put it all together, and voila – a plateful of roasted goodness that’s easy as 1, 2, 3!
Cook time:
45 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Milk, Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x baking dish
- 1x small bowl
Roast the potatoes & tofu
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Quarter the potatoes. Drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
- Put the potatoes and tofu on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins, until everything’s golden brown and cooked through.
Veg out!
- Meanwhile, dice the courgettes into 2cm chunks. Peel the shallots and dice into 2cm chunks.
- Put the courgettes, shallots and tomatoes in a large baking dish, spritz with cooking spray and lightly season. Roast for 20-25 mins, until the veg are soft and slightly charred.
Get the herbs involved
- At the same time, finely chop the rosemary and basil leaves.
- In a small bowl, mix together the chopped herbs, the garlic & herb paste and the miso paste.
- Peel and finely chop the fresh garlic.
Wake up those flavours
- When the potatoes and tofu are ready, toss with the fresh garlic.
- Once the veg have roasted, combine with half the herby paste and 100ml water (150ml for 4 portions).
- Put both trays back in the oven and roast for 5 mins.
Finish & serve
- Stir the yogurt into the remaining herby paste.
- Tip the potatoes and tofu into the veg dish and gently mix. To serve, scatter over the rocket and dollop on the herby yogurt.