Smokey Mediterranean Traybake

Serve with Brazilian Beans.........

This is one of those, oops I've picked up the smokey tofu by mistake recipes....

I've been searching for more traybakes recently, I just love them, so easy, all in one dish so only a roasting pan and chopping board to wash up!

This bake has lots of flavour and colour, and you can add more with extra veg like broccoli or spinach to get some daily leafy greens in. I froze some leftovers and had it for work lunch.

I paired mine with some Protein by Nature Brazilian Smokey Beans, which worked really well (and didn't add to the work or washing up!).

This easy bake is high in protein, low in saturated fat and has a third of your daily fibre in a few different colours. We're bringing in 9.5 plant points here for your weekly variety, more if you add beans or spring greens.

Ingredients

Makes 3-4 portions

500g new potatoes, halved (or quartered if large)
400g can chickpeas, drained and rinsed
2 small red onions, cut into wedges
2 Sweet pointed peppers, cut into 1cm slices
2 tbsp olive oil
1 tbsp sweet smoked paprika
225g smoked tofu, torn into chunks
70g pitted black olives
30g sundried tomatoes, chopped
1 unwaxed lemon, zest, and juice of ½
2 tbsp seed mix
4 tbsp balsamic vinegar
Small bunch flat leaf parsley, leaves only

1. Preheat oven to 200/220/gas mark 7.

2. Place potatoes in a pan, cover with water and bring to the boil, boil for 4 minutes, remove from heat and drain.

3. Add potatoes to a large roasting dish, along with pepper slices, onion wedges, add oil and stir or shake to coat. Cook for 20 minutes.

4. Remove from oven, add tofu, paprika, olives, seeds and tomatoes, stir to coat. Return to oven for a further 10 minutes until nicely browned and roasted.

5. Serve topped with balsamic vinegar, parsley, lemon zest and juice and enjoy all those delicious Mediterranean flavours!!