Waitrose & Partners Weekend Issue 584

23 13 J ANUARY 202 2 FOOD&DRINK Elly cooks Serves 4 Prepare 15 minutes Cook 30 minutes 450g pack The Tofoo Co Naked XL 4½ tbsp olive oil 1 tbsp cornåour ½ tsp ground coriander 1 tsp dark brown soft sugar (optional) 250g frozen Cooks’ Ingredients Diced Sweet Potato 2 heads broccoli (about 900g), cut into åorets 2 salad onions, änely sliced ¼ x 25g pack coriander, roughly chopped For the sauce 2 tbsp oil ½ onion, thinly sliced 2 tbsp änely grated ginger 400ml can coconut milk 2 tbsp Thai red curry paste 1 Preheat the oven to 220°C, gas mark 6. Line 2 large baking trays with baking parchment or a reusable silicone baking mat. Remove the tofu from the pack, drain and pat dry with a clean tea towel. Cut it into 2cm cubes. 2 In a mixing bowl, combine 3 tbsp olive oil with 1 tsp sea salt åakes, cornåour, ground coriander and sugar (if using). Add the tofu and toss until well coated. Tip in the frozen sweet potato and toss again. Spread over 1 of the prepared baking trays, then bake for 25-30 minutes until crispy on the edges and golden brown. 3 Meanwhile, toss the broccoli with the remaining 1½ tbsp olive oil and season well. Spread out on the second baking tray. When the tofu has been in for 10 minutes, add the Roasted tofu & sweet potato with coconut sauce Tofu comes in all sorts of forms and they are rarely interchangeable. Make sure you use the right type specified in the recipe tray of broccoli to the oven and roast for the remaining 15-20 minutes. 4 Now make the sauce. Heat the oil in a large frying pan over a medium heat. Add the onion and ½ tsp sea salt åakes and fry for about 8-10 minutes, stirring frequently to prevent it from burning, until soft. Add the ginger and cook for 1 minute more, until fragrant. Add the coconut milk and curry paste, then increase the heat slightly and let the sauce simmer for 5-6 minutes. 5 Turn off the heat. Add the tofu and sweet potato to the pan and stir to coat with the sauce. Finish with the salad onions and coriander and serve with the roasted broccoli. V Per serving 2889kJ/696kcals/49g fat/20g saturated fat/ 33g carbs/13g sugars/12g äbre/26g protein/2.3g salt/ vegan/gluten free May I start by wishing you all a happy New Year. In my first column of 2022, I’m going to continue to do what I love best – introduce you to new ingredients or techniques, demonstrate that meat-free cooking can be delicious, satisfying and exciting, and keep banging the #lovefoodhatewaste drum. I’ve long been an outspoken advocate for adding things to your diet in January, not taking them away. Ignore the ‘new year, new you!’ noise. Eat a wide variety of foods, vegetables of all sorts of colours and keep the dark days of January exciting by really pushing yourself to experiment with new recipes and ingredients. My focus with these recipes was to create dishes full of colour and flavour, that are also filling and great value for money. Centring your meals around vegetables makes that easy to do. I’m here to help and love seeing what you’ve tried, so please do snap a picture and tag me on Instagram. @ellypear