Grilled vege and tofu stack

Serves: 4
Time to make: 30 mins

Total cost: $ 8.96 / $ 2.24 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 (250g) kumarasweet-potatoX, peeled, thinly sliced
400g firm tofu, halved horizontally, cut diagonally into 8 triangles
2 medium courgetteszucchini, summer squashX, thinly sliced diagonally
4 cups baby rocketarugulaX
100g oil-free roasted red capsicum, cut in strips
50g feta, crumbled
3 tablespoons basil pesto

Nutrition Info

Kilojoules 1410kJ
Calories 337cal
Protein 20g
Total fat 18g
Saturated fat 4g
Carbohydrates 20g
Sugars 7g
Dietary fibre 5g
Sodium 300mg
Calcium 380mg
Iron 6.5mg

Instructions

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.

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