Canadian Maple Glazed Tofu with Roasted Vegetables

Shopping list

• 400 g firm tofu — drained and pressed, cubed

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• 3 tbsp maple syrup

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• 2 tbsp soy sauce — ensure vegan

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• 3 tbsp olive oil

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• 1 tsp garlic powder

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• 2 piece parsnips — peeled and cut into batons

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• 2 piece carrots — peeled and cut into batons

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• 200 g Brussels sprouts — trimmed and halved

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• 3 piece fresh thyme — sprigs

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   In a bowl, whisk together the maple syrup, soy sauce, 1 tablespoon of olive oil and the garlic powder. Add the tofu cubes and toss gently to coat. Set aside to marinate for 10 minutes.

3. 3

   Place the parsnips, carrots and Brussels sprouts on a large baking tray. Drizzle with the remaining 2 tablespoons of olive oil, season with black pepper and scatter over the thyme sprigs. Toss well.

4. 4

   Roast the vegetables for 15 minutes.

5. 5

   Remove the tray from the oven, push the vegetables to the sides and add the tofu (reserve the marinade). Return to the oven and roast for 20 minutes, turning the tofu halfway through.

6. 6

   Drizzle the reserved marinade over the tofu in the final 5 minutes of cooking, allowing it to caramelise.

7. 7

   Serve the tofu and vegetables hot, discarding the thyme sprigs.