Za'atar Tofu One Sheet Pan

1 head of cauliflower, cut into florets

• 1 red pepper, thinly sliced

• 1 large or 2 small red onions, halved and cut into thin chunks

• 1 can of chickpeas, drained and rinsed

• 1 large block (280g) extra firm tofu, cubed

• 2 tbsp extra-virgin olive oil

• 2 tsp za’atar seasoning

• 2 garlic cloves, crushed

• ½ tsp salt

• 2 handful of chopped kale, stalks removed

• Sesame seeds, to garnish

For the tahini dressing

• 75g tahini

• ¼ tsp salt

• ½ lemon, juiced

• Warm water, to loosen

  Method

  1. Begin by preheating the oven to 180ºc.

  2. On a large baking tray scatter the cauliflower florets with the sliced red pepper, onion chunks, chickpeas, and cubed tofu.

  3. Combine the olive oil with za’atar seasoning, crushed garlic, and salt and then pour it over the veggies on the tray.

  4. Give it a good mix and roast in the oven for 25 minutes.

  5. Add the kale, mix again and place back in the oven for 5 minutes so the kale softens and crips up a little.

  6. Combine the tahini with salt and lemon juice, and then slowly add water until the dressing loosens and becomes pourable.

  7. Split the traybake between 3 lunchboxes, drizzle over the tahini dressing and add some sesame seeds to finish. Enjoy!

  Serves 3.