Roast Tofu Stack

Written by McDonald, T.  |  Date 11th of August 2022

I heard someone say about it being cold and how we need to think about layers.  Naturally, my mind turns to food and how I could layer different vegetables.  It was not long before I had thought of tofu and aubergine and added a few other things.  This stack of delight is a real treat and one I look forward to having again. 


  • You don't have to peel the butternut squash or aubergine. 
  • You can, if you wish, use other spices.


  • Tofu x 100g
  • Aubergine x 1 thickish slice
  • Butternut Squash x 1 thickish slice
  • Big mushroom x 1 
  • Crushed garlic x 1 tbsp 
  • Paprika x a sprinkling.

For the sauce

  • Mint sauce x 1 tbsp
  • Wine vinegar  x 2 tbsp


  1. Prepare the tofu.
  2. Preheat the oven to 200C.
  3. Cut off a 100g slice of tofu.  Coat the tofu, aubergine, butternut squash and mushroom in oil and a little paprika. 
  4. Leave the mushroom to one side.
  5. Roast in the oven for 25 minutes. 
  6. Coat the underside of the mushroom with the garlic, then put the mushroom on top of the stack and roast for another 20 minutes.
  7. Mix the mint sauce and vinegar to make a thinner mint sauce.
  8. Once ready, put on a plate and poor the mint sauce over the top.

 I find this is best severed with roasted potatoes, veg and vegan Yorkshires.


This was particularly good!  


I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.


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