Roasted Cauliflower, Aubergine and Tofu Traybake with Spicy Peanut Sauce
When I first became vegan I created a formula for myself - how to build a flavour packed traybake. This formula made creating quick and delicious evening meals more simple. From this formula, I created this filling dish which I have been eating for years most weeks and it never tires. It is sweet and spicy, rich and filling, yet so fresh.
Recently I decided to share my formula on instagram and many of you loved it so I thought I would share it on here so that you can come back to it and create your own Traybake deliciousness. Try this super tasty recipe and then have a go at creating your own. Don’t forget to tag us in your creations @wildrootkitchen.
Roasted Cauliflower, Aubergine and Tofu Traybake with Spicy Peanut Sauce
Serves 2/3
40 minutes
Ingredients
For the Roasted Veg:
1 Block of Firm Tofu, cubed
1 Small Cauliflower, florets
1 Aubergine, cubes
A Handful of Asparagus
A Handful of Chestnut Mushrooms, halved
Olive Oil
Salt and Pepper
For the Dressing:
1/3 Peanut Butter
2 Tbsp of Tamari
2 Tbsp Maple Syrup
1 Red Chilli
1 Lime Juiced, juiced
1 Small Thumb of Ginger
Water to thin
For the Garnish:
Fresh Coriander
Black and White Sesame Seeds/ Crushed Roasted Peanuts
Preparation
Preheat the oven to 200 degrees and line a large baking tray with greaseproof paper - this helps with the washing up.
Add cauliflower, mushrooms, aubergine and tofu to the baking tray and coat with olive oil salt and pepper. Roast for 20 minutes.
Meanwhile add all the sauce ingredients to a blender and blend until smooth. Add water to thin if needed and set aside.
After 20 minutes, add the asparagus, drizzle with oil and salt and roast for another 10 minutes.
After 10 minutes, remove from the oven and divide between 2/3 plates. Drizzle with the peanut sauce, sprinkle with crushed peanuts, black sesame seeds and garnish with fresh coriander leaves.
Enjoy!
