TOFU & ROASTED VEGGIE BOWL 💚

In need of a delicious and colourful bowl of tofu, veggies and 10 plant points? I’ve got you! 🙌😍

Today’s bowl of absolute deliciousness is soooooo good, I’m adding it to my meals on repeat. Let me know what you think in the comments ☺️💚

Ingredients
For the roasted tofu and veggies
1 block @tofoo cubed
1 head broccoli, broken into florets
3 red onions, peeled and chopped into large pieces
1 red pepper, chopped
1 yellow pepper, chopped
On the vine tomatoes (or cherry/baby plum)

For the Basil bean dip
Tin of cannellini beans , drained and reserving the water
Large bunch of basil
1 tbspn @marigoldhealthfoods nutritional yeast
2 garlic cloves, sliced
1 lemon, juiced
Salt to season

Toasted pine nuts and basil leaves to garnish

Method
- place the cubed tofu and all the chopped veggies (minus the tomatoes) on a baking tray and drizzle with olive oil or spray oil. Season with a little salt and pepper before baking in the oven at 209* for 30-40 minutes
- Add the tomatoes 10 minutes before the end
- Meanwhile make the basil bean dip by adding all the ingredients to a blender (keep a few basil leaves back for garnish) and blitz until smooth- add a little of the reserved chickpea water if you need to loosen the mixture
- Spoon a layer of the hummus into your serving bowls/plates, before topping with the roasted tofu and veggies
- Garnish with toasted pine nuts, basil leaves and enjoy ☺️
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