If you’re looking for the perfect healthy meal to cook tonight that’s low in calories, easy to make, and bursting with flavour, then look no further than this Sweet Soy Tofu and Veggie Tray Bake!

This dish is packed with fresh vegetables including baby carrots, eggplant, and asparagus, creating a mouth-watering fusion of flavours and textures that anyone will love. To top it off, it’s drizzled with a delicious soy sauce, tahini, and maple syrup dressing – yum!


Here are the ingredients you need:
1. Two teaspoons of extra virgin olive oil
2. Two tablespoons of salt-reduced gluten-free soy sauce
3. Three teaspoons of tahini
4. Two teaspoons of pure maple syrup
5. 300 grams of firm tofu, drained, cut into 2cm cubes
6. A bunch of baby carrots, scrubbed
7. Three Lebanese (slender) eggplant, halved lengthways
8. A bunch of asparagus, trimmed
9. Two to three teaspoons of warm water
10. 60 grams of baby spinach
11. 250 grams of cooked brown rice


Start by preheating your oven to 220 or 200 degrees Celsius, fan-forced. Then, combine extra virgin olive oil, salt-reduced gluten-free soy sauce, tahini, and maple syrup in a shallow cup. Add the tofu cubes and give them a good stir to ensure that they are well-coated with the marinade. Set aside for ten minutes so that the tofu absorbs the flavours.

Add the baby carrots and eggplants to a large baking sheet and drizzle them with a little bit of oil. Roast them for 15 minutes in your preheated oven. After that, add the tofu and drizzle the marinade over the mixture. Roast for 15 more minutes or until the vegetables are almost tender.

To make the dressing, combine the remaining soy sauce, tahini, and maple syrup in a small bowl. Add two teaspoons of warm water and stir thoroughly. Add the baby spinach to the baking sheet and drizzle over the dressing. Serve with some rice and enjoy. Easy, tasty, and healthy. What more could we possibly ask for?