A MEAL YOU CAN MAKE
Peanut tofu & broccoli
Roasted tofu with a lemon-peanut dressing
About 57 minutes · 2 servings · Fan oven · large roasting tray · mixing bowl
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Firm tofu, drained, 2 cm cubes
- 300g Broccoli, small florets
- 150g Red pepper, diced
- 40g Peanut butter
- 20g Soy sauce
- 1 whole Lemon, zest and juice
- 15ml Olive oil
- 40ml Water
Allergens: Contains soya and peanuts; soy sauce usually contains wheat (gluten). Check packets. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~405 kcal · 28g protein · 14g carbohydrate · 27g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain and pat dry 400g firm tofu (drained, 2 cm cubes). Wash and cut 300g broccoli (small florets) and 150g red pepper (diced). Mix 40g peanut butter, 20g soy sauce, 1 whole lemon (zest and juice) and 40ml water in a bowl until smooth. Check the tofu packet cooking instructions.
Set the oven
Set the oven to 200°C fan. Allow space around each tray.
Preheat the oven
Wait for the oven to reach 200°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.
Prepare the tray & load
Toss 400g firm tofu (drained, 2 cm cubes), 300g broccoli (small florets) and 150g red pepper (diced) with 15ml olive oil. Spread in a single layer on a large tray. Keep the peanut dressing aside for finishing. Load the oven.
Roast
Roast at 200°C fan. Stay nearby and check at the end of the estimate.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check tofu is steaming hot and cooked according to its packet, and broccoli is tender. Spoon the prepared dressing over each portion. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.