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Grilled vege and tofu stack

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 2 (250g) kumara, peeled, thinly sliced
  • 400g firm tofu, halved horizontally, cut diagonally into 8 triangles
  • 2 medium courgettes, thinly sliced diagonally
  • 4 cups baby rocket
  • 100g oil-free roasted red capsicum, cut in strips
  • 50g feta, crumbled
  • 3 tablespoons basil pesto
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Heat a grill pan or barbecue hotplate to medium-high. Spray kumara, tofu and courgette with olive oil and cook in batches for 3-4 minutes per side, or until tender and lightly charred.

    2 Divide baby rocket, firm tofu, kumara, courgette and roasted red capsicum to form a stack on each serving plate. Scatter over feta, drizzle with pesto and serve.

    Variations

    Make it gluten free: Check tofu and pesto are gluten free.

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