Asian Bowl with Roasted Vegetables & Tofu
PREP 10 MIN•COOK 30 MIN
Simon puts a new spin on the Sunday roast with this flavorful Asian Bowl of roasted veg and tofu. You may find it hard to go back to plain old tofu after tasting it marinated in tamari, peanut butter and lime juice.
DF
EF
GF
NS
VE
V
Number of servings
2
300g firm tofu cut into 2cm cubes
200g sweet potatoes, orange peeled & cut into 2cm cubes
200g butternut squash peeled & cut into 2cm cubes
1 carrot (medium) chopped
1 tbs soy sauce (or tamari if gluten free)
1 garlic clove minced
1 tsp sesame oil
salt & pepper, to taste
Tofu marinade
2 tsp crunchy natural peanut butter (or other nut butter)
2 tbs soy sauce (or tamari if gluten free)
1⁄2 lime juiced
Toppings
1⁄4 avocado (medium, 240g) sliced
2 tbs frozen podded edamame defrosted
1⁄2 long red chilli sliced
1 spring onion thinly sliced
1 tsp black sesame seeds
To make tofu, mix marinade ingredients together in a mixing bowl and toss tofu to coat well. Place in the refrigerator to marinate.
Preheat oven to 180°C/fan 160°C/gas 4 and line a large baking tray with foil.
Place chopped vegetables in a bowl and toss with soy sauce, minced garlic and sesame oil until evenly coated.
Place vegetables on one side of tray and tofu on the other and cook in oven for about 30 minutes or until golden.
Remove from oven and divide veggies between bowls, lay the tofu on top of vegetables. Add toppings, season and serve.
Energy (kJ)
1817 kJ / 434 cals
Protein
27.5 g
Fat
21.6 g
Sat. Fat
2.9 g
Carbs
25.8 g
Sugar
13.7 g
Fiber
14.7 g
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