Roasted Veg & Tofu Bowl With Wasabi Dressing
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 8.5 oz medium–firm tofu
- 4 carrots
- 2 courgettes
- 1 sweet potato
- 1 red pepper
- 1 red onion
- 1 tablespoon olive oil
- 3.5 oz quinoa
- sprinkle of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 220°C / 200°C fan / 425°F. Arrange the tofu, carrots, courgettes, sweet potato, red pepper and onion on a large baking tray and drizzle over the olive oil. Toss everything together and season with salt and pepper. Roast for 40 minutes, turning occasionally until the vegetables are cooked and golden.
Step 2
Meanwhile, cook the quinoa in a pan of simmering water for 10–15 minutes. Once cooked, drain and leave to cool completely.
Step 3
Whisk all of the dressing ingredients together in a small bowl. Once the vegetables and tofu are cooked, transfer them to a serving bowl. Add the cooked quinoa and pour over ½ of the dressing; toss to coat. Serve with the remaining dressing on the side.
Step 4
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