Creamy Tofu With Roasted Zucchini & Corn
Ingredients
Metric
400 g medium zucchinis
80 g frozen corn
20 g arugula
½ tbsp olive oil for roasting
¼ tsp salt
⅛ tsp ground black pepper
Creamy Tofu:
400 g firm tofu
120 ml soy milk
10 g ~ 2 tbsp nutritional yeast
1 tsp salt
Spices:
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
½ tsp ground coriander
US
13 oz medium zucchinis
1 cup frozen corn
1 cup arugula
½ tbsp olive oil for roasting
¼ tsp salt
⅛ tsp ground black pepper
Creamy Tofu:
13 oz firm tofu
½ cup soy milk
2 tbsp nutritional yeast
1 tsp salt
Spices:
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
½ tsp ground coriander
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut zucchini into bite-sized pieces and arrange on top of a baking tray lined with baking paper. Add frozen corn. Lightly coat or spray with olive oil and sprinkle with salt.
2Roast in the middle of the oven for 15 minutes. Stir with a spatula and roast for another 5 minutes.
3In the meantime, make the cream tofu. Add tofu, soy milk, nutritional yeast, salt and spices to a blender.
4Blend until smooth.
5Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.
6Add arugula.
7Top with roasted zucchini and corn.
8Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
380 Calories per portion
35g protein
19g carbohydrates
5g fiber
18g fat
380 Calories per portion
35g protein
19g carbohydrates
5g fiber
18g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
