Mediterranean Tofu Couscous Traybake

• Tofu(400 g)
• Couscous(200 g)
• Bell pepper(2)
• Zucchini(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Olives(80 g)
• Garlic(3 cloves)
• Olive oil(4 tbsp)
• Tomato paste(1 tbsp)
• Oregano(2 tsp)
• Paprika(1 tsp)
• Lemon(1)
• Vegetable Stock(350 ml)
• Fresh basil(15 g)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 220°C. Pat {Tofu} dry, then tear it into bite-size pieces. Slice the {Bell pepper}, halve the {Zucchini} lengthways and slice, cut the {Red Onion} into wedges, and finely chop the {Garlic}.

   ~15 min

2. 2

   On a large baking tray, toss the {Tofu}, {Bell pepper}, {Zucchini}, {Red Onion}, {Cherry Tomatoes}, and {Kalamata Olives} with {Olive oil}, {Tomato paste}, {Dried Oregano}, {Paprika}, {Salt}, and {Black pepper} until everything is evenly coated.

   ~5 min

3. 3

   Roast for 20 minutes until the vegetables are tender and the {Tofu} is lightly golden at the edges.

   ~20 min

4. 4

   Scatter the {Couscous} and {Garlic} over the tray, then pour in the {Vegetable Stock}. Finely grate in the zest from the {Lemon} and squeeze in half the juice. Stir well, spreading the couscous into the roasting juices.

   ~3 min

5. 5

   Return the tray to the oven for 5 minutes, then remove and rest for 2 minutes so the {Couscous} finishes absorbing the liquid. Fluff through with the remaining lemon juice and scatter over the {Fresh basil} before serving.

   ~7 min