Roast potatoes with broccoli and tofu

This is version 2.0 of ‘meat’, potatoes and veg, with a peanut and sesame sauce as 'gravy'. Surprisingly tasty!

Dinner / Serves two / 25 minutes


1 broccoli, in small florets – 400 g red-skinned potatoes, cut into wedges – 2 Tbsp. sesame oil - 180 g stir-fry cubes of spiced tofu such as SoFine Tofu à la Minute Asian Spiced

Sauce: 3 Tbsp. peanut butter – 2 Tbsp. sesame oil – 1 Tbsp. soy sauce – 1 cm red pepper, finely chopped – ½ cm fresh ginger, finely chopped - ¼ tsp sambal


1. Preheat the oven to 180°C.

2. Line a baking tray with a sheet of baking paper and scatter the broccoli florets and potato wedges onto the tray. Coat with 2 tablespoons of sesame oil and bake in the oven for 15 minutes.

3. Meanwhile, mix the ingredients for the sauce in a bowl.

4. Remove the baking tray from the oven, add the cubes of SoFine Asian Spiced tofu, and return to the oven for another 10 minutes.

5. Serve the vegetables, potatoes and tofu with the sauce as a dip.