Ingredients
- 350 g tofu, cut into 2 cm cubes
- 1 tablespoon Moroccan spice blend (see tip)
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 650 g butternut pumpkin, peeled, cut into 1 cm-thick wedges
- 350 g cauliflower, cut into florets
- 2 red capsicums, cut into 3 cm-thick strips
- 1 large red onion, cut into thin wedges
- 1 tablespoon honey
- 1 cup wholemeal couscous
- ½ cup plain Greek yoghurt
- Fresh mint leaves and lemon wedges, to serve
Method
Step 1
Place tofu in a single layer on a paper towel-lined tray. Pat with extra paper towel to absorb excess moisture. Transfer to a large bowl. Mix spice blend, oil and garlic in a small bowl. Add half the spice mixture to tofu and toss to coat.
Step 2
Place pumpkin, cauliflower, capsicum and onion on a large, shallow-sided baking tray. Drizzle over the remaining spice mixture and toss well to coat. Spread vegetables in an even layer. Bake in a preheated 220 °C oven (fan-forced) for 15 minutes.
Step 3
Remove tray from oven. Drizzle honey over vegetables and turn to mix well. Scatter tofu over the top. Return tray to oven. Bake for a further 15 minutes or until vegetables are browned and tender.
Step 4
Meanwhile, prepare couscous following packet directions.
Step 5
Dollop yoghurt over tray bake. Sprinkle with mint. Serve with couscous and lemon wedges.
Tips
- Any leftovers are great for lunch the next day. Refrigerate in a container and reheat in microwave oven to serve.
- Moroccan spice blend (also known as ras el hanout) is available from supermarkets and greengrocers.
