Ingredients

• 25g/1oz coriander
• finely chopped
• 3 garlic cloves
• chopped
• 1 tsp cumin seeds
• lightly crushed
• 1 lemon
• finely grated rind
• ½ tsp dried crushed chillies
• 1 tbsp olive oil
• 250g/9oz tofu
• 2 red onions
• quartered
• 2 courgettes
• thickly sliced
• 2 red peppers
• deseeded and sliced
• 2 yellow peppers
• deseeded and sliced
• 1 small aubergine
• thickly sliced
• low-calorie cooking spray
• pinch salt

Directions

• Preheat the oven to 200C/180C Fan/ Gas 6.
• For the chermoula
• mix the coriander
• garlic
• cumin
• lemon rind and chillies together with the oil and a little salt in a small bowl.
• Pat the tofu dry on kitchen paper and cut it in half. Cut each half horizontally into thin slices. Spread the chermoula generously over the slices.
• Scatter the vegetables in a roasting tin and spray with oil. Bake for about 45 minutes
• until lightly browned
• turning the ingredients once or twice during cooking.
• Arrange the tofu slices over the vegetables
• with the side spread with the chermoula uppermost
• and bake for a further 10-15 minutes
• or until the tofu is lightly coloured.
• Divide the tofu and vegetables between four plates and serve.