Serves 2
Gluten free : Dairy Free : Vegan
3 medium (300) carrots, halved lengthways and cut 1 cm thick
2 medium (200g) parsnip, halved lengthways and cut 1cm thick
1 1/2 teaspoons (8ml) extra virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon Indian Curry Spice Mix
pinch garlic powder
pinch onion powder
300g silken tofu (preferably organic)
2 cups loosely packed baby spinach leaves
sea salt and black pepper
Cucumber raita: (optional)
1 tablespoon unsweetened coconut yoghurt (or natural yoghurt for dairy option)
1/2 lebanese cucumber, finely diced
1 tablespoons finely sliced mint leaves
Heat oven to 180C and line a baking tray with greaseproof paper. Pop the carrots, parsnips, 1 teaspoon olive oil and 1 teaspoon cumin on tray and toss to coat. Place in oven to cook for 20 minutes. To make the raita, combine all ingredients in a small bowl, season with sea salt and black pepper and mix. Set aside and prepare your scramble. Heat remaining oil in a frypan on medium heat, add tofu, cumin, curry spice mix, garlic and onion powder, toss and and chop as you go so it becomes a scrambled consistency. Cook for 3-4 minutes to heat the tofu through completely. To serve, divide baby spinach leaves between 2 plates, top with scrambled tofu and cooked spiced carrot and parsnip, pop a dollop of raita on the side and enjoy.
