Malaysian Coconut Tofu & Broccoli Bake
with Pre-Prepped Potato & Lemon
- Sulphites
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Crustaceans
- Sesame
- Eggs
Take the fuss out of dinner tonight with this cosy, one-dish Malaysian-style bake that lets your oven do all the work. Succulent tofu, chopped potato and broccoli florets are roasted in a fragrant coconut milk sauce spiked with laksa paste and satay seasoning, then finished with baby spinach and a bright squeeze of lemon for a truly stellar meal.
Ingredients
1 packet
Roast Veggie Mix
(Contains: Sulphites)
1
Broccoli
1
Lemon
1 sachet
satay seasoning
(May be present: Soy)
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
½
Laksa Paste
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place roast veggie mix in a large baking dish. Drizzle with olive oil, season
with salt and pepper and toss to coat.
• Bake until veggies are just tender, 12-15 minutes.
- Meanwhile, chop broccoli (including stalk!) into small florets.
- Slice lemon into wedges.
- Cut Asian marinated tofu into 2cm chunks.
- In a medium bowl, combine satay seasoning with a drizzle of olive oil. Add tofu, turning to coat.
- Remove baking dish from oven, then add broccoli, laksa paste (see ingredients), coconut milk and the water. Stir until well combined.
- Place tofu on top and bake until tofu is browned, 3-4 minutes.
- Remove baking dish from oven, and stir through baby leaves until slightly wilted.
- Divide creamy tofu laksa bake between bowls.
- Serve with lemon wedges. Enjoy!
