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Roasted autumn veg with soy marinated Tofu
This is a lovely combination – colour, taste and texture – of vegetables for roasting, but you can chop and change according to seasonal availability and personal taste – for instance – courgettes, yams, etc. It doesn’t matter if they don’t all roast to uniform tenderness – a bit of crunchiness in the carrots, and softness in the squash is nice!
What you need:
• 2-4 cooked, peeled beetroot, halved or quartered depending on size
• 1 medium Butternut squash, chunked fairly large
• 1–2 Fennel bulbs, trimmed, halved, par boiled and drained
• Bunch young carrots
• 1 large red onion, cut into 6 wedges
• 4-6 cloves of garlic, to taste, unpeeled 2-3 teaspoons olive oil, or use olive oil spray
• Sea salt and freshly ground black pepper
• Approx 1 tablespoon herbed or spiced ground flaxseed seasoning (optional)
For the tofu:
• 125g smoked or plain tofu, cut into bite sized cubes or strips 1 tablespoon soy sauce
To finish:
• Good handful of chopped parsley, or coriander`
• Dish of pickled chillies
• Low fat yohurt, cream cheese or yofu alternative, for dolloping
• Wedges of lemon for squeezing
What you do:
Preheat the oven to gas mark 6,200c,400f. Spray roasting tin with olive oil.
Meanwhile, the firmer vegetables like carrots and fennel can be quickly parboiled for three minutes before roasting, if you wish. Spray all the vegetables with olive oil, or toss well to cover in 2-3 teaspoons of olive oil, season with sea salt and freshly ground black pepper, and the roasted spiced ground flaxseed and seaweed seasoning, if using and push in the whole unpeeled cloves of garlic. Roast for about half an hour to 40 minutes, carefully turning the vegetables once during cooking. If they need a bit longer, turn the oven down to medium hot, and cook for a further ten to fifteen minutes.
If using plain tofu cubes or strips, let it marinade in a spoonful or two of soy sauce at least half an hour – longer won’t hurt.
Heat up wok or frying pan, spray with oil, and sauté the tofu, tossing and tossing it until it begins to get crispy in places – and dash in a drop more soy, or a splash of hot chilli sauce.
Dish the roasted vegetables onto warmed plates, squeeze the soft sweet garlic puree from their skins and stir quickly into the hot tofu pan and tip onto the vegetables. Sprinkle with lots of chopped parsley or coriander and serve immediately, with the pickled chillies, yoghurt, and lemon wedges.
Quick Cheat:
Buy ready-prepared roots for roasting from the chiller display. Chill left overs as nibbles to serve with a drink.
Posh it up:
Slice a baby squash in half lengthways, scoop out the seeds, spray with oil, season, put some herbs, like rosemary or thyme into each hollow of the squash, and put them face down on a lightly oiled baking sheets, and bake in the oven, with a selection of roasted vegetables as above, for about 40 minutes. Squeeze the garlic into the hot squashes and spread it over the flesh, fill them with the roasted vegetables and tofu so they are spilling out in an artistic way, scatter with chopped herbs and serve as above, with grilled tomatoes on the side.
This is a lovely combination – colour, taste and texture – of vegetables for roasting, but you can chop and change according to seasonal availability and personal taste – for instance – courgettes, yams, etc. It doesn’t matter if they don’t all roast to uniform tenderness – a bit of crunchiness in the carrots, and softness in the squash is nice!
What you need:
• 2-4 cooked, peeled beetroot, halved or quartered depending on size
• 1 medium Butternut squash, chunked fairly large
• 1–2 Fennel bulbs, trimmed, halved, par boiled and drained
• Bunch young carrots
• 1 large red onion, cut into 6 wedges
• 4-6 cloves of garlic, to taste, unpeeled 2-3 teaspoons olive oil, or use olive oil spray
• Sea salt and freshly ground black pepper
• Approx 1 tablespoon herbed or spiced ground flaxseed seasoning (optional)
For the tofu:
• 125g smoked or plain tofu, cut into bite sized cubes or strips 1 tablespoon soy sauce
To finish:
• Good handful of chopped parsley, or coriander`
• Dish of pickled chillies
• Low fat yohurt, cream cheese or yofu alternative, for dolloping
• Wedges of lemon for squeezing
What you do:
Preheat the oven to gas mark 6,200c,400f. Spray roasting tin with olive oil.
Meanwhile, the firmer vegetables like carrots and fennel can be quickly parboiled for three minutes before roasting, if you wish. Spray all the vegetables with olive oil, or toss well to cover in 2-3 teaspoons of olive oil, season with sea salt and freshly ground black pepper, and the roasted spiced ground flaxseed and seaweed seasoning, if using and push in the whole unpeeled cloves of garlic. Roast for about half an hour to 40 minutes, carefully turning the vegetables once during cooking. If they need a bit longer, turn the oven down to medium hot, and cook for a further ten to fifteen minutes.
If using plain tofu cubes or strips, let it marinade in a spoonful or two of soy sauce at least half an hour – longer won’t hurt.
Heat up wok or frying pan, spray with oil, and sauté the tofu, tossing and tossing it until it begins to get crispy in places – and dash in a drop more soy, or a splash of hot chilli sauce.
Dish the roasted vegetables onto warmed plates, squeeze the soft sweet garlic puree from their skins and stir quickly into the hot tofu pan and tip onto the vegetables. Sprinkle with lots of chopped parsley or coriander and serve immediately, with the pickled chillies, yoghurt, and lemon wedges.
Quick Cheat:
Buy ready-prepared roots for roasting from the chiller display. Chill left overs as nibbles to serve with a drink.
Posh it up:
Slice a baby squash in half lengthways, scoop out the seeds, spray with oil, season, put some herbs, like rosemary or thyme into each hollow of the squash, and put them face down on a lightly oiled baking sheets, and bake in the oven, with a selection of roasted vegetables as above, for about 40 minutes. Squeeze the garlic into the hot squashes and spread it over the flesh, fill them with the roasted vegetables and tofu so they are spilling out in an artistic way, scatter with chopped herbs and serve as above, with grilled tomatoes on the side.