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Sesame Tofu Traybake with Tahini Soy Dressing

A simple yet satisfying plant-based meal that’s packed with flavour and texture. Sweet potato rounds roast until tender, while tofu wedges are coated ...A simple yet satisfying plant-based meal that’s packed with flavour and texture. Sweet potato rounds roast until tender, while tofu wedges are coated in a crunchy sesame-panko topping that crisps up beautifully in the oven. Tenderstem broccoli adds a vibrant, fresh contrast, and everything is tied together with a creamy, umami-rich tahini dressing. Read more A simple yet satisfying plant-based meal that’s packed with flavour and texture. Sweet potato rounds roast until tender, while tofu wedges are coated in a crunchy sesame-panko topping that crisps up beautifully in the oven. Tenderstem broccoli adds a vibrant, fresh contrast, and everything is tied together with a creamy, umami-rich tahini dressing. A simple yet satisfying plant-based meal that’s packed with flavour and texture. Sweet potato rounds roast until tender, while tofu wedges are coated in a crunchy sesame-panko topping that crisps up beautifully in the oven. Tenderstem broccoli adds a vibrant, fresh contrast, and everything is tied together with a creamy, umami-rich tahini dressing.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Nuts, Soy, Gluten

Ingredients

Serves 2

Metric Imperial

For the traybake

olive oil

panko breadcrumbs

white sesame seeds

firm tofu

drained and cut into wedges

sweet potatoes

cut into rounds 1.5cm thick

tenderstem broccoli

For the tahini soy dressing

tamari

rice vinegar

toasted sesame oil

tahini

water

maple syrup

Share ingredients

Ingredients

Serves 2

Metric Imperial

For the traybake

olive oil

panko breadcrumbs

white sesame seeds

firm tofu

drained and cut into wedges

sweet potatoes

cut into rounds 1.5cm thick

tenderstem broccoli

For the tahini soy dressing

tamari

rice vinegar

toasted sesame oil

tahini

water

maple syrup

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.

Place the sweet potato rounds onto a baking tray. Drizzle with ⅓ of the olive oil, sprinkle with salt and pepper and toss to coat. Place into the oven and bake for 15 minutes, until partially cooked.

Place the panko and sesame seeds into a small bowl. Drizzle with another ⅓ of the olive oil and stir to incorporate.

Drizzle the remaining olive oil over the broccoli, sprinkle with salt and pepper and toss to coat.

Take the parcooked sweet potatoes out of the oven. Arrange the tofu on the tray and sprinkle each piece with some of the panko and sesame mixture. Arrange the broccoli on the tray.

Place back into the oven and bake for 15 minutes, until the vegetables are tender and the sesame breadcrumb topping is golden brown.

To make the sauce, place all ingredients into a bowl and whisk to combine. The sauce should be loose enough to be drizzled off the back of a spoon. You may need to add extra water depending on the thickness of your tahini.

Drizzle the sauce over the traybake, and sprinkle with extra toasted sesame seeds, if liked.

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