It’s Sunday, but no roast for me today. I had a block of Cauldron Firm Tofu in the fridge, so decided on baked Tofu.
This is very easy, drain the tofu, squeeze out a bit of the extra water that the Tofu holds on to, but not all, otherwise your Tofu will get too dry when baked.
Spray a baking tray with Cococnut oil or similar, add garlic, mild chilli, tarragon and black pepper. Cut the Tofu into small cubes and roll in the tray to cover in the herbs and spices. Bake for about 40 minutes.
Meanwhile, I steamed a whole head of cauliflower, a few chantenay carrots and 1/4 of a purple cabbage. Seperately I placed a cup of Garden Peas to boil, i had a few chilli beans left in the fridge and some tomato and onion sauce to use up. I also grated a little Violife over the cauliflower and sprinkled some Nutritional Yeast on top. All very tasty and very healthy.
The above is enough for 2 servings, so guess what i am having for lunch at work tomorrow.
For anyone interested, per serving: Calories 355, Fat 10 gms, Carbs 37 gms, Protein 28 gms.
Vegetarian and Vegan Nutrition 