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Potato, Asparagus and Grilled Tofu Piri Piri Sheet Pan

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Potato, Asparagus and Grilled Tofu Piri Piri Sheet Pan

Portions:

25

Preparation Time:

Cooking Time:

Ingredients

Sheet Pan

  • 4 tbsp of sunflower oil
  • 9 lbs (2 bags) of Arctic Gardens Roasting Vegetables Asparagus & Red Potato
  • 4.5 lb 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 cups 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.