Spiced tofu, carrots and green beans with coriander dressing
Please log in to save or rate. Serves: 4Time to make: 45 mins
Total cost: $16.20 / $4.05 per serve
(at time of publication)
1 tablespoon gluten-free dukkah (see tip)
375g firm tofu, drained, cut into 2cm cubes
12 baby carrots, trimmed, scrubbed, halved if large
2 capsicums (one red, one yellow), seeded, cut into 2cm thick wedges
200g green beans, trimmed, cut into 4cm lengths
250g broccoli, cut into florets
2 tablespoons natural almonds
1/2 cup lightly packed coriander leaves
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon rice malt syrup (see tip)
2 cups steamed brown rice, to serve
Nutritional information (per serve)
Instructions
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place dukkah on a large plate. Toss tofu in the dukkah to coat. Place the tofu, carrots and capsicum on prepared tray, spray lightly with olive oil. Roast for 25–30 minutes, turning once halfway through cooking time, or until the tofu is golden and vegetables are tender.
Step 2Meanwhile, steam, boil or microwave the beans and broccoli for 2–3 minutes, or until just tender. Drain.
Step 3Place almonds and coriander in a small food processor; process until finely chopped. Add lemon juice, olive oil, rice malt syrup and 1 tablespoon water, and process again until a runny paste-like consistency.
Step 4Combine the tofu and vegies together in a large bowl. Divide the salad between four serving plates and drizzle over with the coriander dressing. Serve the salad with steamed brown rice.
HFG tip
- Dukkah is a Middle Eastern nut and spice blend available in the spice section of supermarkets or specialty stores.
- Rice malt syrup is a low-FODMAP alternative to honey, found in the health food aisle in supermarkets.
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