serves 6
ingredients
tofu steaks:
1 1/2 blocks extra firm tofu
3 Tbsp rice wine vinegar
2 Tbsp tamari (or soy sauce)
1 Tbsp miso paste
2 Tbsp white sesame seeds
3 Tbsp sesame seed oil
4 Tbsp water
roast vegetables:
1/2 cup potatoes
1/2 cup pumpkin
1/2 cup kumara
pinch of cinnamon
pinch of curry powder
pinch of turmeric
2 tsp cardamom pods
1/4 cup of maple syrup
salt and pepper
drizzle extra virgin olive oil
creamy broccoli & cauliflower:
1/4 head broccoli
1/4 head cauliflower
2 Tbsp margarine
1/4 cup wholemeal flour (stoneground)
1 Tbsp miso paste
3/4 cup soymilk
1 Tbsp tahini
2 Tbsp miso paste
1 Tbsp tomato sauce/paste
juice of half a lemon
directions
for tofu steaks:
1. cut tofu into "steaks" (pieces about a centimetre thick & the block cut in half longways)
2. now press the tofu to reduce water content: place steaks on a towel & fold over, covering them. gently press, releasing excess liquids
3. then spread the tofu out in a casserole dish
4. mix marinating sauce in a small bowl & drizzle over tofu. if you want to, drizzle some maple syrup over the top
5. bake at 200 C for around 25-30 minutes
for roast vegetables:
1. roughly chop root veggies into inch-cube pieces
2. place in a somewhat deep casserole dish & coat liberally with seasonings
3. bake in 200 C oven for around 40-45 minutes, until slightly crisp on outside and tender on inside
for creamy broccoli & cauliflower:
1. start with creamy sauce: melt margarine in a large pot & once melted, mix in flour
2. turn the heat to low and slowly add in the rest of the ingredients
3. roughly chop broccoli and cauliflower into small pieces and add into the mix!
4. pour into a casserole dish and bake at 200 C for 15-20 minutes
breathe in deep & hold onto the dazzling aroma and tastes of this delicious meal!
