2 
30 
Easy
Divide the cauliflower into florets and blanch them (in boiling water until al dente in approx. 2 min. Cut the eggplant, zucchini, and bell pepper into approx. 3 cm pieces. Peel the sweet potato, cut it lengthwise into quarters, and then cut them into pieces. Peel and cut the onion into thick wedges.
Mix all the vegetables and sweet potato in a large bowl and drizzle with sunflower oil. Sprinkle with salt, pepper, garlic, and ginger powder. Mix together and spread on a baking sheet.
Ingredients
1 package GARDEN GOURMET Crunchy Tofu 160g
1 small cauliflower
1/2 zucchini
1/2 eggplant
1/2 red bell pepper + 1/2 yellow bell pepper
1 sweet potato
1 red onion
3 tbsp sunflower oil
1 tsp ginger powder
1 tsp garlic powder
Crunchy Tofu with roasted vegetables
Roasted vegetables meet Crunchy Tofu in this colorful oven baked dish. Cauliflower, sweet potato, zucchini, eggplant, bell peppers and red onion are seasoned with garlic and ginger for a savory flavor and a satisfying plant based meal.
Preparation
1. Cut & season the vegetables
2. Roast the vegetables
Roast the vegetables in a preheated oven at 200 °C with hot air or in the air fryer for approx. 20 min. until crispy.
3. Fry the crunchy tofu golden
Fry the crunchy tofu in the air fryer according to the time indicated on the packaging and serve with the vegetables
Culinary tip
Delicious with a soy peanut sauce
mix 2 tablespoons of peanut butter with 1 tablespoon of salted soy sauce, 1 tablespoon of sweet soy sauce, and some sesame oil. Season with lime juice and add some water if necessary to make it a little more liquid.
Amount of vegetables to be used
Always use plenty of vegetables per person for a tray bake, as the vegetables shrink quite a bit during roasting. And if you have any leftovers, you can use them in a lunch salad the next day.
Nutritional Information
Typical values
Per Serving
Carbohydrates
40.5 grams
Energy
502.6 Kilocalories
Fats
32.2 grams
Protein
15.1 grams