Chimichurri Tofoo Traybake
This chimichurri traybake recipe is the definition of low-effort, high-reward cooking — beetroot, sweet potato, and radishes roast alongside smoky Tofoo in one dish, all finished with a bright, garlicky chimichurri. Piled into warm toasted pittas with a quick homemade "salsa golf," it's a colourful, minimal-washing-up dinner that still feels like something special. Great for a low-key dinner party or a proper Sunday night meal.
- Serves: 2 people
- Prep: 10 mins
- Cooking: 50 mins
Ingredients
1 tbsp olive oil
1 1/2 tsp garlic puree
1 tbsp dried mixed herbs
1 tbsp maple syrup
150g raw beetroot, peeled and cut into wedges
150g sweet potato, peeled and cut into wedges
225g Smoked Tofoo, cut into large cubes
100g radishes, whole but topped (stalk removed)
For the chimichurri
3 tbsp olive oil
1 tbsp red wine vinegar
Handful parsley, finely chopped
2 garlic cloves, minced
1 mild red chilli, finely chopped
1/2 tsp dried oregano
To serve (optional)
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp lemon juice
4 pittas, toasted
Get started
- Pre-heat oven to gas 6, 200°C, fan 180°C. In a small bowl mix the oil, garlic puree, mixed herbs, maple and a pinch of salt and pepper. Pop the beet and sweet potatoes into an oven dish and drizzle all over with half of the honey dressing. Bang in the oven for 20 mins (turn halfway through cooking).
- After 20 mins, remove the beets and sweet potatoes from the oven, toss about, add the Tofoo and radishes and drizzle with the remaining honey dressing before baking for another 20 mins.
- Whilst baking, mix together all chimichurri ingredients plus 1/2 a tsp of salt and a pinch of pepper. Make your salsa golf by mixing your mayo, ketchup and lemon.
- Remove your Tofoo and root veggies from the oven, drizzle all over with chimichurri and serve loaded into toasted pittas with dollops of salsa golf.
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