Tofu traybake
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Ingredients
Method
1
Preheat the oven to 220ºC, gas mark 7. Put the potatoes and chickpeas in a saucepan, cover with salted water, cover and bring to a boil. Simmer briskly for 8-10 minutes until tender; drain, then leave in the colander to steam for a few minutes.
2
Tip the potatoes and chickpeas into a large roasting tin, then top with the onion and peppers. Season, drizzle with 1 tbsp oil and roast for 20 minutes. Toss through the paprika, tofu and olives. Cook for 6-8 minutes, until everything is well browned. Squeeze over the lemon juice and scatter over the lemon zest and parsley, then serve with the remaining lemon cut into wedges, if preferred.
