Tofu Roast Dinner

Serves 2

1 pack smoked tofu
2 onions, peeled
Potatoes
Carrots
Parsnips

For the gravy*
250ml water
1 Kallo mushroom stock cube
Curry powder/paste to taste
Cornflour to thicken

1. Prepare the vegetables and parboil.
2. Cut the tofu in half then cut each piece into two pieces through the thickness.
3. Roast the drained vegetables and tofu cutlets.
4. Remove vegetables and tofu from roasting pan and keep warm while preparing gravy.
5. Blend curry and cornflour in water and heat in roasting pan with the stock cube.

Serve with green vegetables or salad.

*It is important to make the gravy in the empty roasting pan after the vegetables and tofu are cooked. Vegetarian gravy benefits from the caramelised onions.

 

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