Tofu and Sweet Potato Tray Bake with Spinach, Coriander and Miso Pesto

This colourful, plant-powered traybake makes a great vegetarian weeknight dinner, and any leftovers make a fantastic cold lunch for work the following day.

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Prep time
15 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

539kcal
Calories
22g
Protein
28g
Total Fat
53g
Carbs
15g
Fibre
15g
Sugars
351mg
Calcium
27%
 
7mg
Iron
37%
 
155mg
Magnesium
37%
 
428mg
Phosporus
34%
 
1517mg
Potassium
32%
 
226mg
Sodium
10%
 
3mg
Zinc
29%
 
1mg
Copper
86%
 
1mg
Vitamin B1
54%
 
0mg
Vitamin B2
28%
 
3mg
Vitamin B3
18%
 
1mg
Vitamin B6
42%
 
210mcg
Vitamin B9
53%
 
1016mcg
Vitamin A
113%
 
0mcg
Vitamin B12
0%
 
140mg
Vitamin C
156%
 
0mcg
Vitamin D
0%
 
7mg
Vitamin E
45%
 
273mcg
Vitamin K
227%
 
Calories: 539kcal; Protein: 22g; Total Fat: 28g; Carbs: 53g; Fibre: 15g; Sugars: 15g; Calcium: 351mg (27%); Iron: 7mg (37%); Magnesium: 155mg (37%); Phosporus: 428mg (34%); Potassium: 1517mg (32%); Sodium: 226mg (10%); Zinc: 3mg (29%); Copper: 1mg (86%); Vitamin B1: 1mg (54%); Vitamin B2: 0mg (28%); Vitamin B3: 3mg (18%); Vitamin B6: 1mg (42%); Vitamin B9: 210mcg (53%); Vitamin A: 1016mcg (113%); Vitamin B12: 0mcg (0%); Vitamin C: 140mg (156%); Vitamin D: 0mcg (0%); Vitamin E: 7mg (45%); Vitamin K: 273mcg (227%)
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Notes

Alternatives:
coriander - parsley

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