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.