Special Diet

  • 25 g (1 oz) coriander, finely chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon cumin seeds, lightly crushed
  • finely grated rind of 1 lemon
  • ½ teaspoon dried crushed chillies
  • 4 tablespoons olive oil
  • 250 g (8 oz) tofu
  • 2 red onions, quartered
  • 2 courgettes, thickly sliced
  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • 1 small aubergine, thickly sliced
  • salt

Mix the coriander, garlic, cumin, lemon rind and chillies together with 1 tablespoon of the oil and a little salt in a small bowl to make the chermoula.

Pat the tofu dry on kitchen paper and cut it in half. Cut each half horizontally into thin slices. Spread the chermoula generously over the slices.

Scatter the vegetables in a roasting tin and drizzle with the remaining oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 45 minutes, until lightly browned, turning the ingredients once or twice during cooking.

Arrange the tofu slices over the vegetables, with the side spread with the chermoula uppermost, and bake for a further 10–15 minutes, until the tofu is lightly coloured. Serve with lightly buttered new potatoes.

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