Potato, Asparagus and Grilled Tofu Piri Piri Sheet Pan
Ingredients
Sheet Pan
4 tbsp of sunflower oil
9 lbs (2 bags of 4.4lbs) of
Arctic Gardens Roasting Vegetables Asparagus & Red Potato
4,6 lbs (4.5 units 16oz) of fine herbs tofu, sliced and cut into triangles
1 Cup of sunflower oil
3 tbsp of smoked paprika
4 Cups of frozen red peppers, chopped
2 Cups of black olives, drained and sliced
1 bunch of fresh parsley
Piri Piri Sauce
3 tbsp of sunflower oil
1 ½ Cup of onions, chopped
1 tbsp of garlic, chopped
2 ½ Cups of crushed tomatoes
2 Cups of pickled roasted red peppers with their liquid
1 tsp of sea salt
1 tbsp of lemon juice
2 tsp of smoked paprika
3 tsp of chile sauce
4 tsp of dried oregano
Preparation
1. Put all sauce ingredients in a food processor and purée.
2. Pour sauce into saucepan, bring to a boil and cook for 10 minutes. Set aside.
3. Preheat the barbecue to high heat.
4. Mix the smoked paprika with 1 cup of sunflower oil and baste tofu triangles. Grill for 1 minute each side or until golden. Set aside.
5. Preheat the oven to 425 °F (210 °C).
6. Mix together 4 tablespoons of sunflower oil, Bonduelle roasting vegetables, chopped red pepper and black olives. Spread onto baking sheet and roast for 20 minutes.
7. Add grilled tofu and continue cooking for 5 minutes.
8. In a serving dish, place 2/3 cup of the Bonduelle roasting vegetables, 3 oz of grilled tofu, 2 tablespoons of the Piri Piri sauce. Garnish with chopped parsley.
