Saffron Roasted Tomatoes with Herbed Tofu

Name: Saffron Roasted Tomatoes with Herbed Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 6–8
Ingredients: 1 pinch sweet paprika; 1 large pinch saffron threads, crushed; 8 ripe tomatoes, about 1 kg (2 lb 4 oz), sliced in half horizontally; 1 pinch allspice; 60 ml (2 fl oz/¼ cup) olive oil; 1 small handful mixed herbs like parsley, mint, chives, oregano, chopped; freshly ground black pepper; 2 teaspoons finely grated lemon zest; sea salt flakes; 250 g (9 oz) silken tofu

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
25 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Tomatoes are so often turned into sauce or enjoyed raw that the virtues of roasting them are often overlooked. Here they’re sweet and juicy with the lovely rich hint of saffron. This is a wonderful side to serve with rice or grains to soak up the juices.

Ingredients

60 ml (2 fl oz/¼ cup) olive oil
1 large

Side dish
Vegan
Gluten-free

Method

Heat the oven to 180°C (350°F/Gas 4). Mix the oil, saffron and spices together in a small pan and warm over a gentle heat until aromatic.

Heat 2 tablespoons of the saffron-infused oil