Roast Veg and Tofu Winter Salad

INGREDIENTS:

1 med size Kumara, peeled and cut into 1-2 cm chunks

1 carrot, cut into 1-2 cm chunks

400g Pumpkin, peeled and cubed

1 400g packet of MACRO Tofu, cut into cubes (Available at Countdown)

½ head of Broccoli, chopped into small segments

300g green Beans

Vegetable Oil

300g Baby Rocket or Spinach

Optional: Toasted Sunflower Seeds, Toasted Pine Nuts, Dressing of your choice.

 

METHOD:

  1. Before beginning preheat your oven to 200 C.
  2. Lightly steam or boil your Broccoli and green beans and set aside.
  3. Place your Kumara, carrot and pumpkin chunks (covered) in a microwave for 6 mins to soften. Place on an oven tray, lightly coated in oil and bake for approx 30 mins or until golden and soft. Remove and set aside to cool.
  4. Heat oil in frying pan, on a medium heat fry off the tofu until just golden brown on all sides.
  5. In a bowl, combine all cooked vegetables and tofu and toss through rocket or spinach. Mix well. Drizzle dressing of your choice over and cover with toasted sunflower seeds or toasted pinenuts.