Serves 4
Ingredients
1 aubergine, chopped
1 red pepper, chopped
1 butternut squash, peeled and chopped
1 -2 tsp dried chilli flakes
1 tsp paprika
1 tbsp olive oil
1 packet of tofu
1 head of broccoli, stalk finely chopped and head cut into florets
handful chopped coriander
For the Dressing
3 tbsp miso paste
3 tbsp sesame oil
1 tbsp apple cider vinegar
juice of 1 lime
1 tbsp grated ginger
Don’t throw away the broccoli stalks, they are really nutritious and tasty! Just slice them finely
Method
Whizz together the dressing ingredients
Mix half the dressing with the chopped aubergine and pepper in a roasting tin and roast at 190c for 15 mins
Meanwhile mix the butternut squash cubes with the olive oil, chilli flakes and paprika in a roasting tin and put in oven with the aubergine and pepper, roast for 30 mins
Mix the cubed tofu with the remaining dressing and add to the aubergine and pepper once it has roasted for 15 mins, put back in the oven for another 15 -20 mins
Meanwhile steam the broccoli for 2 mins, blanch and set aside. Add this to the aubergine and pepper for the last 5 minutes
When all the veg is soft and the tofu is nice and caramelised mix together the aubergine, pepper, broccoli & tofu with the squash.
Top with fresh coriander and, if you like it spicy, some fresh chilli
Delicious as is or you could serve with some green leaves like rocket or watercress.
Mix the tofu cubes with the roasted aubergine and pepper and return to the oven
Eat a rainbow!
This means eating lots of colourful plant foods. Why? Because brightly coloured plants contain different types of phytochemicals that offer a range of health-promoting properties such as polyphenols, sulphur compounds and carotenoids. If that sounds like a boring chemistry lesson to you don’t worry, just eat the colourful plants and know it will be doing you good and that it tastes good!
If you don’t have one of the veg listed, don’t worry! Experiment and try something else.
Sweet potato could work instead of squash.
Courgette or beetroot could replace the aubergine and pepper.
Asparagus would be a great option instead of broccoli.
If you leave some space in the tin when roasting squash it helps them to cook more evenly. They are done when soft and slightly caramelised around the edges. Delicious!
