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Marinated Tofu, Roasted Veggies & Basil Pistachio Pesto

Roasted veggies are the kings and queens of healthy cooking. No matter the weather or the season, you may basically roast everything in an oven or on a barbecue. It is not only a tasty and easy way to add vegetables to your diet but is also very cheap. What you’ll need is a fat (olive oil for example), spices (whatever you fancy), veggies and salt/pepper – it does not get as complicated as that.

I am usually preparing those every week so that I have something to eat whenever I do not feel like cooking or just do not have the time. You would like to start meal-prepping? Roasted veggies are your friends!

Along with those amazing vegetables, I usually love to marinate some tofu, which is a staple food for all vegetarian/vegan/plantbased eater looking for good quality plant-protein! Some people like it raw, and not marinated, but it is not my cup of tea. And if you are new to tofu, I would recommend marinating first so that it absorbs some delicious flavours and your body/brain will actually ask for some more!

And today, to make this article even more special, I am sharing my favourite pesto sauce recipe, which is fabulous on bread, veggies, potatoes or even as a dip. Fresh, nutty, sweet and savoury at the same time, it is my personal favourite. And here you are, introduced to my meal prep’s essentials, my spring’s essentials and my all-time favourite savoury recipes. Enjoy!

Sweet & Spicy Marinated Tofu

Portions: 2 servings

Preparation time: 35 minutes

Cooking time: 10 minutes


  •  200g of white hard tofu, cut in squares (2×2 cm approximately) or in slices
  • 3 tbsp of tamari (gluten free soy sauce)
  • 1 tbsp of maple syrup
  • 1 – 2 tbsp of grilled sesame oil or olive oil
  • ½ tsp of chilli powder
  • 1 tsp of paprika
  • 1 tsp of curry powder
  • Salt & pepper


(1) Mix all the ingredients for the marinade and add the tofu squares to it. Leave to marinate in the fridge for about 30 minutes, stirring a couple of times to coat all the pieces.

(2) Heat a pan and pour the tofu and the marinade into it. Fry the tofu until golden-brown, making sure to turn them round a couple of times.

(3) Serve with freshly cooked quinoa, roasted veggies and some pesto on top. Enjoy!

PS: It is supposed to look like the picture above, not the one in the headline – this one is made to be eaten raw…just so you know and do not freak out!

Favourite All-Year Dish: Roasted Veggies

Portions: 4 servings

Preparation time: 30 minutes

Cooking time: 45 minutes


  • 2 sweet potatoes, peeled and cut in squares
  • 3 carrots, peeled and cut in squares
  • 2 courgettes, washed and sliced
  • 2 red peppers, cored and coarsely shopped in squares
  • 4 tbsp of olive oil
  • 1 tbsp of maple syrup (optional)
  • 1 tbsp of dried basil
  • 1 tbsp of dried oregano
  • 1 tsp of chilli flakes
  • Salt & pepper
  • 6 – 8 sprig of fresh thyme


(1) Preheat your oven to 200°C. Cover a baking tray with parchment paper.

(2) Prepare all your vegetables as indicated above, making sure to cut approximately same size pieces. Separate the courgettes from the rest as they do not cook for the same time. Add all the olive oil, maple syrup, basil, oregano, chilli, salt and pepper to the vegetables (not the courgettes), toss and make sure they all are nicely covered.

(3) Place all the vegetables on the baking tray, flattening them all out. Cook in the middle of the oven for about 45 minutes, adding the courgettes after 20 minutes and tossing all the veggies round at the same time.

(4) Once nicely cooked and tender, take out of the oven and serve (or eat cold in a salad – extremely addictive!)

The Best Pistachio & Basil Pesto

Portions: ½ a jar (round 4 servings)

Preparation time: 5 minutes


  • 60g of pine nuts
  • 40g of pistachios
  • 40g of fresh basil
  • 1 garlic clove, crushed
  • 125ml of olive oil
  • ½ a lemon, the juice
  • Sea Salt & pepper


(1) Mix all the ingredients together in a food processor or a mixer, and blend until smooth. You may leave a few seed and nut pieces for the crunch.

(2) Health tip to conserve: place in a jar and cover with olive oil, so that the oxygenation process will not alter the colour nor taste of the pesto. Mix before serving. May be kept on the fridge for 2 weeks maximum.

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