Satay Tofu & Coconut Lime Rice Tray Bake

This wholesome, Thai-inspired baked dish is full of flavour with a fusion of zesty lime, creamy coconut and rich satay sauce. Tofu is an excellent source of high-quality, plant-based protein, which makes this recipe a great choice for vegans and vegetarians. Tofu also contains phytonutrients called isoflavones, which are natural plant compounds with antioxidant properties that have been found to help reduce the risk of certain chronic diseases.

Serves: 4

450g block firm organic tofu

2 tbsp almond or peanut butter 1 tbsp tamari

2 tbsp lime juice

¼ tsp chilli flakes

4 tbsp water 400mL tin coconut cream 1½ cups jasmine rice, rinsed 1¼ cups water

Good pinch sea salt Juice & zest 1 lime

2 shallots, finely chopped Handful coriander Steamed greens

1. Preheat oven to 210°C fan-forced. You will need a baking dish and a baking tray.

2. Cut the tofu block through the centre and then press out the moisture with paper towels on either side. Cut tofu into triangles.

3. In a medium bowl, combine almond butter, tamari, lime juice, chilli flakes and water, and stir until you have a smooth sauce.

4. Place each piece of tofu in the satay sauce and toss so it is completely covered.

5. Place tofu on a baking tray lined with baking paper.

6. Pour coconut cream and water into a small saucepan and bring to a boil.

7. Pour into your baking tray and add rice and season with sea salt.

8. Cover tightly with foil.

9. Place your tofu and rice trays in the oven for 30 mins.

10. When you take out the rice, toss through the lime juice and zest, and then top it with tofu, shallots and coriander.

11. Serve with lightly steamed greens like broccolini and buk choy.