Step 1

Preheat oven 200c (fan) / 375f convection or 400f bake

Step 2

Place half cut tofu into a large bowl and massage tofu with 1 tsp of oil to coat each piece.

Step 3

Add ‘pork’ type seasoning, salt-n-pepper, granulated garlic and gently toss to cover tofu with seasoning all over.

Step 4

Heat cast-iron pan on medium heat until wicked hot. Add about 2 – 3 tbsp of oil.

Step 5

Add tofu and sear on each side 2-3 minutes until golden crispy brown all over.

Step 6

Remove from skillet and place on parchment paper lined baking sheet pan.

Step 7

In the same hot pan, add mushroom halves face down, drizzle oil and swirl to coat.

Step 8

Sear for 2 minutes to brown, before stirring. Press with 2nd pan (optional). Remove from skillet.  Arrange on baking sheet with tofu.

Step 9

Place cubed bell peppers and onion into a large bowl, add little oil, a pinch of granulated garlic, salt and pepper and lightly toss to cover evenly.

Step 10

Add to hot skillet. Sear peppers and onions for 2 minutes, stirring occasionally. Pressing the peppers and onion is optional to add more even browning. Remove from pan and arrange on baking sheet with tofu.

Step 11

Place baking sheet with everything in the oven and roast for 10-15 minutes.

Step 12

Remove from oven when done, allow to cool for few minutes before slicing tofu.

Step 13

In the hot skillet, add baby spinach and stir until wilted, roughly 1 minute. Remove from heat.

Step 14

In a separate pot or container, warm the BBQ sauce, or your favorite sauce.

Step 15

Plate 1-2 meals for now and pre-pack meal prep for later.

Step 16

Remember to reuse plastic takeaway boxes, or glass containers when available.

Step 17

Every little helps to reduce and reuse plastics is important!