Butternut Squash & Crispy Tofu Traybake With Tahini Drizzle (high-protein)

Tofu

1. Place the tofu, corn flour and salt in a tupperware container with a lid. Shake it up, ensuring the tofu is fully coated. Set aside.

Traybake

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Using a large baking tray, evenly spread the butternut squash, red pepper, onion and tofu. Coat with oil and a sprinkling of salt (you might want to get your hands in there!).
3. Place in the oven for around 30 minutes or until the squash is getting soft.
4. Remove the tray from the oven, turn the vegetables and tofu then evenly add the chickpeas, nuts, cherry tomatoes, cumin seeds and chilli flakes. Sprinkle over a little more salt.
5. Bake for a further 15 minutes (or until thoroughly cooked and lightly golden) and during this time, make the sauce.
6. Once cooked, remove from the oven and sprinkle over the dried fruit (if using) before serving.

Tahini drizzle

1. Blend all the ingredients together until smooth. If the mixture is too thick, add a little more water and olive oil (do this a bit at a time as you don’t want it to be too runny).

Assembly

1. Serve the traybake with a drizzle of sauce and any of the serving suggestions.

Serving suggestions: couscous, flatbread or pittas, giant couscous, green salad, olives, quinoa