This is a three-layered dish using tofu and colourful vegetables. Ideal to serve as a main dish with side vegetables.
Serves: 4
Time to prepare: 20 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Texture-modified meals
Ingredients
Base ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
½ tsp paprika
200g firm tofu
1 stock cube in 200ml hot water
½ tsp mixed herbs
½ tsp soya sauce
Vegetables for each layer
1 fresh medium beetroot
100g broccoli
50g peas
1g fresh mint
300g sweet potato, peeled and chopped
Instructions
Start by steaming the beetroot. Leave the skin on. When cooked it will simply slide off using a paper towel.
While the beetroot is steaming gently, fry the onions for 5 minutes then add the garlic and paprika, and continue to cook for another 2 minutes. Add the tofu, stock, mixed herbs, and soya sauce. Allow to cook for another 5 minutes. Purée and set to one side.
Steam all the remaining vegetables. When cooked, purée the broccoli, peas, and mint.
Separately purée the sweet potato and beetroot.
Mix one-third of the tofu mix with each of the vegetable purées.
To assemble, neatly place a layer of beetroot, then broccoli, and finally sweet potato in a ring. Carefully remove the ring and serve with a selection of vegetables.
