For the tofu layer:
3 x packets tofu wrapped in paper towels amd pressed with something heavy to drain excess liquid for 10 minutes.
3 x chopped garlic cloves
3 x thumbs ginger grated
2 x Tbs dark soy sauce (or gluten free)
1 x olive oil (or sub if going oil free)
2 x lemons (juice)
For the mash layer:
3 x large carrots
3 x large parsnips
both cut into small chunks
For the salsa layer:
3 x capsicum sliced in thin strips
2 x Tbs paprika
2 x avocados cut into small chunks
1 x lemon (juice)
salt and pepper
Slice each block of drained tofu into 3 slabs.
Place all marinade ingredients in a jar then shake to mix then pour over tofu slabs and coat evenly and let marinade for a couple minutes (or a couple hours if you have time). Place them on a lightly greased oven tray and roasted in the oven for 1/2 an hour at 200•C
Boil the carrot and parsnip chunks in salted water for 20-30 minutes or until soft and can pierce with a fork. Drain (keep the water in snap lock bags for home made vege stock) then mash the carrots and parsips with a masher and some pepper and olive oil (or sub if going oil free).
Sauté the capsicum strips in a pan on med-high heat with the paprika and a splash of water for a few minutes until the capsicum has softened.
Then mix in a bowl the avocado, lemon juice salt, pepper and the capsicum strips.
Layer on the plates and meal prep trays the mash, then the salsa and then the tofu.