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.
Mediterranean tofu & butter bean traybake
Mediterranean tofu & butter bean traybake
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 fennel
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 240g butter beans (drained) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 170g baby plum tomatoes
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 tsp fennel seeds
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 1 onion
Nutritional Information
Calories: 511
Protein: 28g
Carbs: 34g
Fat: 31g
Mediterranean tofu & butter bean traybake
Mediterranean tofu & butter bean traybake
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Drain the tofu, pat dry with paper towel and cut into 6 rectangular slices. On a plate, coat each piece evenly in the red pesto.
- Drain and rinse the butter beans. Peel the onion and cut into 1cm wedges. Trim and thinly slice the fennel. Finely chop or crush the garlic. Halve the black olives.
- Place the onion, fennel, whole plum tomatoes, olives and butter beans on a lined baking tray alongside the red pesto tofu. Over the vegetables, drizzle 2 tsp oil, scatter over the fennel seeds and 2/3 of the garlic and squeeze over half of the juice from the lemon. Season with sea salt and black pepper. Roast for 15-20 mins until the vegetables have softened and are turning golden brown in places.
- While the tofu and vegetables are baking in the oven; make a garlic and herb dressing. Finely chop the dill and parsley leaves and add to a bowl with the garlic, 2 tsp olive oil a squeeze of lemon juice, to taste. Season with sea salt and black pepper.
- Spoon the vegetables and beans into two warm bowls, drizzle over the herby dressing and top with the red pesto tofu.
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