The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hazelnut & Thyme Crusted Tofu with Fennel Puttanesca
A straight-to-the-table traybake, packed with Mediterranean flavours. Hearty filling tofu is coated with a delicious hazelnut and thyme crust, and sizzled till golden and crispy. Serve over a bed of puttanesca-style fennel with punchy olives and capers. Perfect for Easter feasting.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 fennel (use half)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 small sweet potato (use half)
- 20g capers (use half) (Water, Salt, Vinegar)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 110g baby plum tomatoes (use half)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 20g hazelnuts (use half) (Nuts)
- 1 handful of fresh thyme (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion (use half)
Nutritional Information
Calories: 565
Protein: 30g
Carbs: 47g
Fat: 29g
Ingredients
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 20g capers (Water, Salt, Vinegar)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 fennel
- 110g baby plum tomatoes
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 small sweet potato
- 1 onion
- 1 handful of fresh thyme
- 20g hazelnuts (Nuts)
Nutritional Information
Calories: 609
Protein: 30g
Carbs: 47g
Fat: 34g
Hazelnut & Thyme Crusted Tofu with Fennel Puttanesca
A straight-to-the-table traybake, packed with Mediterranean flavours. Hearty filling tofu is coated with a delicious hazelnut and thyme crust, and sizzled till golden and crispy. Serve over a bed of puttanesca-style fennel with punchy olives and capers. Perfect for Easter feasting.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the onion into 6 wedges. Cut the sweet potato into 1cm thick wedges (peel optional). Trim and halve the fennel lengthways, then cut into 1cm thick slices.
- Transfer the veg to a large baking dish with the whole tomatoes and garlic, rosemary and thyme paste. Toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Bake for 25 mins.
- Make the crumb; roughly chop the hazelnuts and capers. Strip the thyme from the stalks and roughly chop. Transfer everything to a small bowl with 2 tsp oil and mix well.
- Drain the tofu, pat dry with paper towel and cut into 4 slices. Set aside. Heat a large frying pan with 1/2 tbsp oil on high heat. Add the tofu and cook for 1-2 mins, per side, until golden brown. Season with sea salt.
- After 25 mins of baking, remove the dish from the oven and stir in the chopped tomatoes, olives and ketchup. Season with sea salt and black pepper. Place the tofu on top of the veg and spread over the crumb. Bake for a final 5-8 mins, until the crumb is golden and the veg is soft.
- Serve the traybake straight to the table.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.