TOTAL TIME: 30 MIN
CALORIES/SERVING: 353 CALS
150 Gram firm tofu (uncooked, cubed)
300 Gram sweet potato (chopped)
200 Gram broccoli (chopped)
200 Gram zucchini (chopped)
100 Gram brown onion (chopped)
3 garlic clove
30ml lemon, freshly squeezed
1 Teaspoon dried italian herbs
1 Teaspoon cumin
20 Gram wholemeal breadcrumbs
Pinch Himalayan salt
5 ml olive oil (Vegetables)
5 ml olive oil (Tofu)
Pre-heat oven to 180˚C and line a baking tray with baking paper
Marinate the onion, zucchini, broccoli, and sweet potato with olive oil, Himalayan salt, and pepper.
In a separate medium bowl combine the breadcrumbs with Italian herbs and ground cumin spice.
Add the sweet potato, onion, zucchini, and garlic to the baking tray.
Top with breadcrumb seasoning and bake in the oven for 15 minutes until the veggies are tender.
Remove the tray from the oven and add the broccoli.
Sprinkle the remaining breadcrumbs over the top and continue baking for about 15-20 minutes. Once cooked remove veggies from the oven.
To cook the tofu heat olive oil in a non-stick pan over medium heat and cook the cubed tofu for 7-10 minutes. Season with lemon juice and Himalayan salt while cooking. Once cooked divide the vegetables and tofu into two servings.
Dish one serving and refrigerate the leftover meal for tomorrow.
Serving size 513g
Fat, total 11.8g
- saturated 1.5g
- sugars 14.2g