Roasted tofu and broccoli with mustard sauce

Ingredients

For 1 serving

• Tofu180 g
• Broccoli250 g
• Mustard10 g
• Lemon juice1 tablespoon
• Garlic1 clove
• Potatoes100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, mustard,

In season: October – March

Method

1. Turn the oven on to 210 °C (fan). Wash the potatoes and cut them into cubes of about 1.5 cm (smaller than the rest so they cook in time); divide the broccoli into florets; drain and pat dry the tofu and cut it into cubes of about 2 cm.
2. In a baking dish toss the tofu, potatoes and broccoli with half the oil, the crushed garlic clove and the salt, spreading them in a single layer.
3. Bake at 210 °C for 25 minutes, stirring halfway, until the potatoes are tender and golden and the florets are charred at the edges.
4. Meanwhile in a small bowl mix the mustard with the lemon juice, remaining oil and black pepper until smooth.
5. Remove the garlic, dress the hot tray with the mustard sauce, toss and serve.