Veggie Sunday Roast

April 5, 2020

 

This dinner is our equivalent of the Sunday roast. You can change about the veggies depending on what you like. The tofu steaks are sticky and sweet and a real treat. You can add gravy if you have it in your cupboard.

 

Ingredients:

2 cups per person of roast veg. I used sweet potato and carrots.

1 cup per person of broccoli.

coriander powder

pink Himalayan salt

extra virgin olive oil

1 tofu square per person (1 block of tofu makes two squares)

1 tbsp coconut oil

1/4 tsp asafoetida (optional) or turmeric powder

 

Marinade

(recipe taken from Quick Vegetarian Dishes by Kurma Dasa)

This marinade is enough for 4 tofu squares.

 

 

3 tbsp maple syrup

1 tbsp tamari or soy sauce

1 tbsp dijon or seed mustard (I used white mustard seeds, but you could also use sesame seeds for crunch)

1 tbsp tomato paste

2 tbsp lemon juice

1/4 tsp cayenne pepper or equivalent 

3 tbsp water

1/4 tsp freshly ground pepper

 

 

Method:

Place the vegetables in a roasting dish and sprinkle with coriander, salt and oil. 

Roast in a hot oven about 180c or 200c for about 45 minutes, turning vegetables halfway. 

Steam the broccoli.

Make the marinade by whisking all the ingredients together in a bowl

Heat the oil in a pan on medium heat. 

When hot add the asafoetida and fry for a few seconds.

Add the tofu squares and cook for a few minutes on each side.

Pour over the marinade, coating the top. As the liquid reduces turn the tofu over and allow the other side to cook.

 

 

Serve with a green salad 

 

 

 

 

 

 

 

 

 

 

 

 

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