Speedy Mexican Tofu Tray Bake | Learning the Principles of Anti-Inflammatory Eating
Try this speedy, nourishing tofu tray bake to add to your weekly cooking rotation - you’ll fall in love with how simple, balanced, and delicious it is. In this video, I’m breaking down the meal and teaching you the key principles of creating a balanced, anti-inflammatory plate you can recreate time and time again - with my go-to nutrition tips for gut, hormone, and overall wellbeing.
Ingredients (Serves 2-4)
1 package of firm tofu, cut into bite sized cubes
3 corn cobs, kernels removed
1 red capsicum, sliced 1 yellow capsicum, sliced
2 portobello mushrooms, sliced
1 red onion, sliced and cut into half moons
1-2 jalapeño, sliced (seeded if desired - to reduce heat)
3 tbsp olive oil
1 lime 1 garlic clove, finely chopped
1 tsp smoked paprika
1/4 tsp ground turmeric
1/2 tsp ground cumin
Black pepper and salt
1/2 bunch of coriander chopped
1 tbsp of hemp seeds
Method
Preheat oven to 220 Celsius
Arrange tofu cubes and wrap in a clean kitchen towel. Place a cutting board or heavy skillet on top to weigh it down. Let the tofu drain between 15-45 minutes.
While the tofu drains, combine cornstarch, 1/2 teaspoon of salt, turmeric, smoked paprika & cumin in a medium bowl.
In another bowl, add corn, half of the jalapeño slices, red onion, capsicum & mushroom. Mix with 2 tbsp of oil and 1 tsp of salt.
Transfer the drained tofu into the cornstarch mixture to coat & drizzle in some oil.
Evenly arrange tofu on baking dish and cook for 15-minutes. Then flip tofu cubes and push to one side of the pan, to add the vegetables mixture (If needed, spread the vegetables onto a second tray so the tofu has space to stay beautifully crisp). Cook mixture for another 20-30minutes, mixing occasionally.
Meanwhile, combine the juice of 1 lime with the remaining jalapeños, the garlic and a pinch of cumin & salt. 8. Just before serving add the lime mixture, coriander & sprinkle over hemp seeds.
