Smokey Red Pepper Roast


Prep Time
10 minutes

Cooking Time
35 minutes

Total Time
45 minutes



Red Pepper and Smokey Tofu Roast:
– 350g smoked firm tofu (I used The Tofu Tub ), cut int 8-12 blocks.
– 1 large red pepper, deseeded and sliced
– 1 red onion, peeled and cut into wedges
– 3 sprigs of thyme
– 1 Tbsp olive oil
– 1 Tbsp balsamic vinegar

Rocket and Buckwheat salad:
– 1,5 C cooked buckwheat
– 20g/1 handful of fresh herbs (I used coriander and parsley), roughly chopped
– 50 – 100g wild rocket
– olive oil
– 2 Tbsp tahini
– 3 tbsp filtered
– Maldon salt
– zest of 1 lemon


1. Preheat the oven to 180°C. Place the tofu, pepper, red onion and thyme onto a baking tray, drizzle with olive oil and balsamic vinegar.
2. Cover with tin foil and bake for 20 minutes, then remove the foil and bake uncovered for a further 15 minutes .
3. While the tofu bakes, place the buckwheat, herbs and rocket into a bowl. Combine olive oil, tahini, water, lemon zest and a pinch of salt. Toss lightly to coat or serve on the side.
4. Once the onions have softened and are becoming crisp on the edges, remove from the oven and allow to cool slightly or completely before serving with the herbed buckwheat.