Vegan Jerk Tofu Traybake

Mellow tofu is a blank canvas for flavours, ready to absorb this fiery jerk marinade. We like extra-firm tofu, which doesn’t need the messy and time-consuming pressing other varieties often call for.

Hands-on time 15min. Cooking time about 55min. Serves 4

2 x 280g packs extra-firm tofu, drained, we used The Tofoo Co Naked Tofu 3tbsp vegetable oil 4tbsp jerk paste, we used Bart 4 thyme sprigs, leaves picked 2 small sweet potatoes, cut into wedges 1 red pepper, deseeded and roughly chopped 4 corn cobettes 2tbsp cornflour 150g (5oz) baby plum tomatoes 225g (8oz) baby spinach 3 spring onions, sliced 2 limes

1 Preheat oven to 220°C (200°C fan) mark 7. Pat tofu dry with kitchen paper, then cut each block into 3 thick slices. Next cut each slice diagonally into 2 triangles.

2 In a large bowl, mix oil, jerk paste and thyme leaves. Add sweet potatoes, red pepper and corn, and mix to coat, then arrange in a single layer in a large roasting tin. Add the tofu to the bowl with remaining marinade and toss gently. Sieve over cornflour and toss again to coat; set aside.

3 Cover the roasting tin with foil and cook in oven for 20min. Add tofu and tomatoes, season generously and return to oven, uncovered, for 30min.

4 Gently stir in spinach and return tin to oven for 3-4min until spinach is wilted. Scatter over spring onions, squeeze over juice of 1 lime and serve with the remaining lime, cut into wedges.

PER SERVING 366cals, 20g protein, 19g fat (2g saturates), 26g carbs (9g total sugars), 5g fibre