Roast Veggies With Zoodles & Tofu ‘Nuggets’

Serves 2 | Prep time: 20 mins | Cooking time: 90 mins

INGREDIENTS

• Vegetables for roasting (Veggies that are great for roasting include pumpkin, potato, zucchini, carrot, capsicum)
• Olive oil
• Salt and pepper
• Oregano
• Rosemary
• Thyme
• 3 to 4 medium zucchinis
• 450g block of firm tofu
• Nutritional yeast
• Tomato sauce

Equipment

• Spiralizer to create the zucchini noodles

METHOD

For the Roasted Veggies

1. Preheat a fan forced oven to 180C / 355F.
2. Chop up your vegetables of choice and place the veggies into an oven-safe tray and coat with a light drizzle of olive oil, some salt, pepper, oregano, rosemary and thyme.
3. Allow the veggies to roast for an hour and a half.

For the Tofu Nuggets

1. Line a baking tray with baking paper.

2. Cut firm tofu into cubes, drizzle with some olive oil, and coat generously in nutritional yeast and any other seasoning of choice.

3. Place tofu onto the prepared tray and bake in the oven for 30-35 minutes until the nuggets are golden.

For the Zoodles

1. Use your spiralizer to make zoodles out of the zucchinis.

Zoodles are an amazing creation that are so simple and easy to make. All you need is a spiralizer (I purchased mine from eBay) and zucchinis.

Assemble

1. Serve the zoodles with the roasted veggies, baked tofu, some greens (if you like), and tomato sauce on the side.

Note: After spiralizing the zucchini, you can eat it raw in salads or as a pasta alternative. You can also soak it in boiling water for a couple of minutes if you’d like your zoodles softer.