Chermoula tofu and roasted vegetables

Ingredients

To chermoula tofu

25 g / 1 oz finely chopped cilantro

3 cloves garlic, minced

1 teaspoon cumin seeds, lightly crushed

1 lemon, finely grated zest

½ tsp dried chilli flakes

1 tablespoon olive oil

250g / 9 oz tofu

For the roasted vegetables

2 red onions, quartered

2 zucchini, cut into thick slices

2 red peppers, seeded and sliced

2 yellow peppers, seeded and sliced

1 small eggplant, cut into thick slices

low calorie cooking spray

pinch of salt

Method of Preparation

Preheat oven to 200C / 180C Fan / Gas 6.

To chermoula, combine the cilantro, garlic, cumin, lemon zest and pepper with olive oil and a little salt in a small bowl.

Pat the tofu dry on kitchen paper and cut it in half. Cut each half horizontally into thin slices. Spread generously chermoula at the edges.

Spread the vegetables in a roasting pan and drizzle with oil. Bake for about 45 minutes, until lightly browned, turning once or twice during cooking ingredients.

Place tofu slices on vehicles, side propagation of the highest chermoula and cook for 10-15 minutes, or until tofu is lightly colored.

Divide the tofu and vegetables among four plates and serve.