Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto Recipe

Name: Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 250g packs firm tofu, cut into 16 cubes each; 4 thinnish sweet potatoes (about 750g in total), peeled and cut into 1cm-thick rounds; 2 tbsp olive oil; Dash of Tabasco; Salt and freshly ground pepper; 200g green beans, topped and tailed; 120g Mediterranean-ripened, dried tomatoes; 2-3 tbsp pesto, either bought or homemade; Basil pesto; 150ml olive oil; 2 plump garlic cloves, very finely chopped; 60g pine nuts; 60g fresh basil; 60g Parmesan, freshly grated; Marinade; 3 tbsp olive oil; 1/2 tsp Tabasco; 2 tbsp red wine; 1 tbsp maple syrup or a fat pinch of brown sugar; 21/2 tbsp tamari; 2cm-piece of ginger, grated; 1 garlic clove, very finely chopped

Servings: persons

2 x 250g packs firm tofu, cut into 16 cubes each
4 thinnish sweet potatoes (about 750g in total), peeled and cut into 1cm-thick rounds
2 tbsp olive oil
Dash of Tabasco
Salt and freshly ground pepper
200g green beans, topped and tailed
120g Mediterranean-ripened, dried tomatoes
2-3 tbsp pesto, either bought or homemade
Basil pesto
150ml olive oil
2 plump garlic cloves, very finely chopped
60g pine nuts
60g fresh basil
60g Parmesan, freshly grated
Marinade
3 tbsp olive oil
1/2 tsp Tabasco
2 tbsp red wine
1 tbsp maple syrup or a fat pinch of brown sugar
21/2 tbsp tamari
2cm-piece of ginger, grated
1 garlic clove, very finely chopped

1
1. Preheat the oven to 200u00b0C/gas 6.
2
2. Mix all the marinade ingredients together in a bowl. Put the tofu in a dish large enough for it to form one layer and cover with the marinade. Set aside for at least 30 minutes.
3
3. Toss the sweet potato slices in the olive oil, Tabasco and a little salt and pepper and lay in one layer on a baking tray. Bake for 30 minutes, turning once, or until tender and well browned all over. Blanch the green beans in salted boiling water for about 8 minutes till tender and refresh quickly under cold water. Set aside.
4
4. If you're making your own pesto, do this now: process the garlic and pine nuts together in a food processor, then add the basil and Parmesan and blitz again, while you slowly pour in the olive oil. Season with salt.
5
5. Transfer the tofu and its marinade to a large saucepan. Simmer on a medium heat until the marinade is completely reduced and the tofu is left frying in a sticky, dark sauce. Keep going for 7-8 minutes so that the tofu is very well browned. You can gently ease it off the bottom of the pan with a metal fish slice and turn it over so that it browns and crisps on all sides. Don't worry if it breaks up a bit.
6
6. Place the roasted sweet potatoes, green beans, roasted tofu and dried tomatoes in a bowl and gently mix with the pesto. Serve at once with a salad of rocket, chicory, red onion and Parmesan, dressed in olive oil and balsamic vinegar.

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 x 250g packs firm tofu, cut into 16 cubes each, 4 thinnish sweet potatoes (about 750g in total), peeled and cut into 1cm-thick rounds, 2 tbsp olive oil, Dash of Tabasco, and more.

Yes, Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto

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