Full of flavor and exploding with color, this one-pan meal is perfect for a meatless dinner or if you're following the Vegetarian meal plan.
Place a large roasting pan into the oven. Preheat the oven and roasting pan to 425°F.
Combine the cauliflower, bell pepper, onion and Brussels sprouts on a sheet of baking paper. Spray with oil and sprinkle over 1 tablespoon of the Moroccan seasoning. Toss to coat.
Once the oven has reached the correct temperate, remove the hot tray to a board. Add the vegetables mixture onto the paper, spray with oil again. Roast for 15 minutes.
Meanwhile, press the tofu between two sheets of paper towel to remove the excess moisture. Cut into 1-inch cubes. Spray with oil and sprinkle with the remaining Moroccan seasoning.
Remove the vegetables from the oven, spray with oil again, add the tofu and lemon wedges and return to the oven. Roast for a further 15 minutes until the vegetables are golden and tender. Squeeze the roasted lemon over the vegetables and tofu. Scatter over the mint leaves and serve.
Nutrition facts per serve
Makes 2 serves
|Total Fat||12.3 g|
|- Saturated Fat||2.1 g|
|Total Carbohydrate||19 g|
|- Dietary Fiber||6.7 g|
|- Total Sugars||7 g|
|-- Added Sugars||0 g|