Mediterranean Sheet Pan Tofu & Vegetables

A quick and easy dinner loaded with wholesome Mediterranean vegetables to keep your taste buds satisfied and your body nourished.

Ingredients

• 1 zucchini, diced

• 1 large red capsicum, chopped in slices

• 1 bunch broccolini

• 1/4 cup black olives

• 1/2 cup cherry tomatoes

• 3 cloves garlic

• Drizzle of olive oil

• Fresh parsley, to serve

• Coconut greek yogurt, to serve

For the lemon & herb tofu

• 1/2 block firm tofu

• Juice of 1 lemon

• 2 tsp garlic powder

• 2 tsp dried oregano

• 1 tsp turmeric

• 1/4 tsp black pepper

• Salt, to taste

• 1 tsp olive oil

To help the tofu absorb the marinade, drain out its water by pressing it under a heavy chopping board of a heavy book. Chop into bite-sized pieces.

In a bowl, mix in all the tofu spices and pour over the lemon juice and olive oil. Coat the tofu in the mixture and slide each piece through the skewers.

Toss the vegetables and garlic cloves in a lined baking tray and drizzle with a small amount of olive oil. Nestle the tofu skewers in the tray. Bake at 220 degrees C for 20-30 minutes. Serve with fresh chopped parsley and coconut greek yogurt. Enjoy!

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