2 carrots chopped chunky on the diagonal
1 courgette cut into chunks
2 small onions cut into wedges
1 red pepper cut into chunks
1 leek sliced into rings (rinsed well of any dirt)
1 small aubergine cut into 2cm cubes
1 teaspoon dill
1 teaspoon rosemary
1 teaspoon salt
1 tablespoon olive oil
4 cloves garlic minced
Juice of ½ lemon
Beer marinated tofu:
150 ml water
1 veg stock cube or 1 teaspoon veg bouillon
3 cloves garlic minced
½ teaspoon sage
½ teaspoon dried thyme
1 tablespoon oil
1 tablespoon flour
½ tablespoon olive oil
Preheat oven to gas mark 6
Mix the wet ingredients spices and garlic together for the veg and toss the vegetables in this mix. Marinate this for 1 hour plus.
Create the marinade for the tofu by mixing the liquid ingredients and the garlic and herbs and stock cube together in a glass bowl. Lay the tofu in the bowl and leave to marinade for 1 hour plus.
Place vegetables on a Teflon sheet on a baking tray in the oven for 40 minutes until slightly charred.
Place the tofu in glass dish and marinade in the oven for 20 minutes. Flip after 20 minutes and reserve the marinade by pouring into a small bowl. Cook tofu for a further 30 minutes until golden brown and slightly crispy on the outside.
Create the tofu sauce by putting the flour into a small sauce pan and adding the oil. Mix well to incorporate and switch on heat. Cook the four mixture for a minute or two and then begin to add the reserved marinade mixture in spoon full’s stirring well to achieve a light, runny sauce. cook for 3 minutes Season to taste. Serve over the tofu with the veg and perhaps some sweet potato wedges.