Serves 2/3
40 minutes
Ingredients
For the Roasted Veg:
1 Block of Firm Tofu, cubed
1 Small Cauliflower, florets
1 Aubergine, cubes
A Handful of Asparagus
A Handful of Chestnut Mushrooms, halved
Olive Oil
Salt and Pepper
For the Dressing:
1/3 Peanut Butter
2 Tbsp of Tamari
2 Tbsp Maple Syrup
1 Red Chilli
1 Lime Juiced, juiced
1 Small Thumb of Ginger
Water to thin
For the Garnish:
Fresh Coriander
Black and White Sesame Seeds/ Crushed Roasted Peanuts
Preparation
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Preheat the oven to 200 degrees and line a large baking tray with greaseproof paper - this helps with the washing up.
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Add cauliflower, mushrooms, aubergine and tofu to the baking tray and coat with olive oil salt and pepper. Roast for 20 minutes.
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Meanwhile add all the sauce ingredients to a blender and blend until smooth. Add water to thin if needed and set aside.
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After 20 minutes, add the asparagus, drizzle with oil and salt and roast for another 10 minutes.
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After 10 minutes, remove from the oven and divide between 2/3 plates. Drizzle with the peanut sauce, sprinkle with crushed peanuts, black sesame seeds and garnish with fresh coriander leaves.
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Enjoy!
