Thursday, October 29, 2015

Tomato, red wine and oregano roast tofu and vegetables

After today, I will be taking a short break from blogging as we drive north to Scotland for an outdoor, autumnal, laid back holiday. I am very excited. Work has felt very busy lately and whilst I am blessed to enjoy my job, I am ready for a break. I did a lot of travelling in August and September but those trips all had work included - this one will be entirely work (and laptop) free.

Before I depart, I wanted to share this recent recipe that provided me with lunch on several busy work days. It is a classic roast in that you put everything in the oven and leave it to cook itself. It's also a classic roast in that the flavours and seasonings are full-bodied and comforting. It's a meal to curl up with when you want something hot, nutritious and satisfying. Autumn weather is optional...

Tomato, red wine and oregano roast tofu and vegetables
A satisfying meal in one
Serves 2 to 3
Vegan, gluten free and low in fat

Author: Bite-sized thoughts

350g firm tofu, cut into squares (I don't find it necessary to press tofu before roasting but that may be a personal taste)
1 large sweet potato, peeled and chopped
3 carrots, chopped
1 green bell pepper, chopped
Approximately 1 cup cherry tomatoes, sliced in half
1 tbsp red wine vinegar
1 tbsp tomato paste
2 tsp oregano
Pinch salt
Few cracks black pepper

Preheat your oven to 200'C.

Place the tofu and vegetables in a casserole / oven-proof dish.

In a small bowl or jug, whisk together the red wine vinegar, tomato paste, oregano, salt and pepper. Pour over the vegetables and toss or stir to distribute evenly.

Bake for approximately 30 minutes, then reduce heat to 150'C and cover (with foil or a lid) and cook for a further 15 or so minutes.

Scotland - have you been? do you have any favourite places?


  1. this looks really lovely - and I hope you have a great time in Scotland - I love so many places in Edinburgh it is hard to know where to start and who knows how the cafes have changed since our last visit - I loved the haggis nachos at the Last Drop in the Grassmarket and loved the nut roast at hendersons last time I was there as well as loving browsing the food hall in jenners. Will look forward to hearing about it.

  2. I don't think I have actually ever roasted tofu :O I love the red wine sauce that you've drizzled over every thing - when I make roast vegetables I just coat them with olive oil and a bit of's so boring in comparison to this! Got to try this out :D enjoy your trip to Scotland!

  3. I've never roasted tofu! Where have I been! I usually add it to stir-fries. I do love a tray of roasted vegetables where there's a terrific variety of vegetables. It's true it's a meal that can be enjoyed for lunch or dinner. There's something very comforting about roasts. I do hope you enjoy your holiday. We were just talking last night about how much we'd love to visit Scotland - my husband wants to go on a bit of a scotch tour! And how lucky you are that Scotland is now so close! Have a great time xx

  4. This sounds like a marvellous dish. Have fun in Scotland.

  5. Bon voyage! I love any dish that involves wine and cooking altogether one dish - tasty and less washing up!

  6. Enjoy your holiday in Scotland!
    Thank you for leaving us with such a delicious dish! I love tofu and sweet potato is another favourite flavour of mine.
    Thanks so much for sharing,
    Gourmet Getaways

  7. I haven't roasted tofu before, but I am going to give that a go. This looks like a really comforting dish.
    Have a great time in Scotland!

  8. "this one will be entirely work (and laptop) free"
    Those are the best kinds of vacations =)
    The tofu dish sounds really good! Perfect for this time of year.
    I haven't been to Scotland and can't wait to hear about your trip. I hope you have fun!


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