Tofu, Mushroom and Broccoli Traybake

This is a quick, wholesome weeknight supper and any leftovers are great eaten cold the next day. When it comes to tofu, texture is key – starting with a very firm one tends to be a good idea, as I find it’s better for baking and roasting. Any variety of mushroom works here, but I go for a combination of oyster and chestnut, as I like their rich umami flavours. Serve with rice noodles or brown rice if you need a more filling meal.