Chermoula Tofu and Roast Veggies
Chermoula Tofu and Roast Veggies

Ingredients

Method

  • For the Tofu
  • 25g chopped coriander
  • 3 chopped garlic cloves
  • 1 tsp cumin seeds, crushed
  • 1 lemon, finely grated rind
  • 1⁄2 tsp dried chilli flakes
  • 1 tbsp olive oil
  • 250g tofu
  • For the Vegetables
  • 2 red onions, quartered
  • 2 zucchini, sliced
  • 2 red and 2 yellow capsicum, sliced
  • 1 small eggplant, sliced
  • Dash of oil
  • Pinch of salt
  • Preheat the oven to 200C. Make the chermoula by mixing the coriander, lemon rind, garlic and chillies together with the oil and some salt in a bowl. Pat dry the tofu and cut in half, then cut each half into thin slices. Spread the chermoula over the slices.
  • Toss all of the veg into a roasting tin with a little oil. Bake for 45 minutes until golden, turning once or twice along the way. Place the tofu slices on top of the vegetables with the chermoula spread all over, then bake for 15 minutes more. Divide between 4 plates to serve.
30 mins
4 serving
This recipe pairs perfectly with the Sébastian Brunet 'Arpent' Chenin Blanc 2019 from Vouvray, France.

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