Roasted Veg Bowl with Tofu Ricotta
A simple, flavour packed and filling meal. This homemade herbed tofu ricotta is something I used to make ALL the time but had totally forgotten about. A comeback was about time!
Vegan dairy alternatives tend to be very very expensive and not even that delicious when store bought. Not only does this tofu ricotta taste out of this world, but it’s also packed full of protein, iron and calcium, which those store bought alternatives tend to be lacking in. You may want to double this recipe so you get to have leftovers the next day!
If you give it a try, make sure you tag me on Instagram.
This recipe makes 2 servings.
Ingredients:
200g firm tofu
1 tbsp nutritional yeast
1 tsp garlic powder
2 tsp Dijon mustard
1 tsp dried mixed herbs
Juice of half a lemon
Salt and black pepper, to taste
1 medium zucchini
1 red capsicum
1 small onion
2 cups pumpkin
2 tsp dried oregano
1 cup corn kernels
2 cups mixed greens
Balsamic vinegar and cashew Parmesan, to serve
Method:
Preheat oven to 180°C and line a tray with baking paper. Chop your pumpkin, onion, zucchini and capsicum into chunks and sprinkle with oregano (and optional drizzle of olive oil). Bake for about 30 minutes until soft.
To make the ricotta, add tofu, nutritional yeast, Dijon mustard, mixed herbs, garlic powder, and lemon juice to a food processor and blend until smooth. Season with salt and pepper, to taste.
To assemble bowl, add mixed greens, corn, roasted veg and tofu ricotta, then drizzle with balsamic vinegar and a sprinkling of cashew Parmesan!
