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Roasted Vegetable and Tofu Traybake

by Heather Thomas from The Tofu Cookbook

Perfect for busy weekday evenings, this fuss-free traybake combines sticky glazed tofu with roasted vegetables and sesame seeds.

From the book

Heather Thomas


Everyone loves a traybake. They are so versatile and easy to prepare and cook and washing up is kept to a minimum. This is great for weekday evenings when you get home from work and don’t want to spend a lot of time in the kitchen.

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400g/14oz extra-firm or firm tofu, pressed
2 tbsp light soy sauce
1 tbsp clear honey, agave syrup, maple syrup or brown sugar
1 tsp sesame oil
2 garlic cloves, crushed
1 tbsp grated fresh root ginger
A pinch of crushed chilli flakes
450g/1lb sweet potatoes, peeled and cut into chunks
2 red onions, cut into wedges
2 red or yellow (bell) peppers, deseeded and cut into chunks
300g/10oz baby carrots, trimmed and scrubbed olive oil for, drizzling
salt and freshly ground black pepper
toasted sesame seeds, for sprinkling
sweet chilli sauce or soy sauce, for drizzling (optional)


Prep: 15 minutes | Marinate: 20 minutes | Cook: 40 Minutes

1. Preheat the oven to 200°C, 400°F, gas mark 6.

2. Cut the tofu into slices and place in a shallow bowl. Combine the soy sauce, honey, sesame oil, garlic, ginger and chilli flakes in a small jug, whisk and pour over the tofu. Leave to marinate for 30 minutes.

3. Arrange all the vegetables, in a single layer, in a large roasting pan and drizzle with olive oil. Season lightly with salt and pepper. Roast in the oven for 25 minutes.

4. Add the tofu to the vegetables in the pan and pour any remaining marinade over the top. Return to the oven for 15 minutes, or until the tofu is golden brown and the vegetables are tender.

5. Divide between 4 serving plates, sprinkle with toasted sesame seeds and serve immediately. If wished, drizzle with sweet chilli sauce or soy sauce.


– Try other vegetables: pumpkin, swede, butternut squash, parsnips, aubergine, tomatoes, green beans or asparagus.

– Drizzle with balsamic vinegar or pomegranate molasses.

– Sprinkle with chopped coriander.


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From the book: The Tofu Cookbook

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