Beat - Roasted Veg with Soy Marinated Tofu

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Roasted Veg With Soy Marinated Tofu

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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olive oil

4 beetroots -- cooked, peeled and quartered

2 fennel bulbs -- parboiled

6 carrots -- sliced

1 butternut squash -- parboiled and cut into chunks

1 large red onion -- cut into wedges

2 cloves garlic -- unpeeled

125 grams tofu -- cubed

2 tablespoons soy sauce (2-3)

TO SERVE:

parsley -- chopped

coriander -- chopped

pickled chillies

low fat yoghurt

lemon wedges

 

Preheat oven to 200C/400F/Gas 6. Spray a roasting tin with olive oil. Also

pray all the vegetables. Season and roast for 30-40 minutes, turning once.

 

Meanwhile, marinate tofu in soy sauce for 30 mins.

 

Spray a hot wok and saute the tofu, tossing until it becomes crispy. Add

more soy sauce or chilli sauce if desired.

 

Dish up, squeeze the sweet garlic from the skins, mix with the tofu and then

tip over the veg. Sprinkle with chopped parsley or coriander and serve with

chillies, yoghurt and lemon wedges.

 

Source:

" Cook Vegetarian! Issue 3 - February 2009 "

Copyright:

" Maze Media (2000) Ltd "

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Per Serving (excluding unknown items): 1262 Calories; 10g Fat (6.1% calories

from fat); 40g Protein; 295g Carbohydrate; 61g Dietary Fiber; 0mg

Cholesterol; 477mg Sodium. Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 11

1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 2. Joanna Hall - Eat Yourself thin

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0