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Tomato, Tofu & Courgette Tray Roast

A tasty & nutritious midweek meal
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 3
Course: Main Course
Ingredients Method

Ingredients
  

  • 500 g new potatoes chopped to bite-size pieces
  • 3 tbsp olive oil
  • 600 g approx cherry tomatoes halved
  • 1 onion sliced
  • 3 garlic cloves sliced
  • 1 courgette cut into half moons
  • 1 pack tofu approx 250g cut into 2cm cubes
  • 2 tbsp pesto
  • I sometimes add red peppers too

Method
 

  1. Pre heat the oven to 170 degrees fan. Hugh says to put the tins (below) into a cold oven but that elongates the cooking process so I heat the oven first.
  2. Put the potatoes into a roasting tin with 1 tbsp of the olive oil, plus seasoning. Toss well. Hugh says to put the tomatoes, onion, garlic and courgette into another tin with the remaining 2 tbsp of olive oil for roasting separately, but I see no reason they can’t go into one. Whether using one or two tins, roast for approx. 30 mins or until the potatoes are softening.
  3. Remove the tin(s) from the oven and if using two, add the tofu to the potatoes and give a good stir. Return to the oven and cook for another 5-10 mins or until the potatoes are tender and the tomatoes soft and juicy. Remove from the oven. Stir everything together and stir the pesto through before serving.