I have always thought this meal was too simple to share. But the other day I realized it is one of our favorite dinners that we have at least fortnightly, all year round! It is packed with veges, boosts your green intake for the day and can be adjusted to use seasonal produce, or in our case what’s left in the fridge.
Serves 2
Ingredients:
1 packet of firm tofu
2 tablespoons of soy sauce
1 tablespoon maple syrup
1 teaspoon sesame seed oil
1 tablespoon of sesame seeds
4 cups of chopped vegetables for roasting (eg kumara, carrots, onions, capsicum, cauliflower..)
2 cups of salad greens
1 avocado
1 cup of home made tabouli
1 cup of canned sweetcorn kernels
1/2 cup cashew nuts (optional)
Your favorite dressing
Prepare your vegetables into 2cm cubes and roast in a small amount of oil in the oven at 180 degrees for around 35 minutes until soft and starting to get caramelized.
Prepare tofu by draining liquid from the packet and pat dry. Cut into 2cm cubes. Lightly fry in a small amount of oil until light brown on both sides on a medium heat. Mix together soy sauce, maple syrup, sesame oil. Pour this mix over the tofu and sprinkle sesame seeds over. Fry for a few more minutes to caramelize.
To assemble: line both plates with greens first. Scatter 1/2 cup tabouli over each plate. Add half the vegetables over top, chopped avocado, tofu then corn. Sprinkle over cashews if using. Dress with your favorite dressing.