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Tomato, red wine and oregano roast tofu and vegetables (v, lf, gf)

A satisfying meal in one.

Serves 2 to 3.

Vegan, gluten free and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.


350g firm tofu, cut into squares (I don't find it necessary to press tofu before roasting although 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


1. Preheat your oven to 200'C.

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

3. 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.

4. 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.