Meatless Monday : Sweet Chilli marinaded tofu with summer roast vegetable wraps

This year we have had a go at growing some turnips of the variety Golden Ball. Please see 'Organic garden update- Spring planting one (guest post)-' These sweet turnips are lovely roasted but if you cannot get hold of any, you could use roasted squash instead.  

Last year we grew beetroot and although we haven't this year we have been given some by our allotment friends. If you have been growing beetroot this year this would be a great way to use some of it. Please see 'Organic gardening update - harvesting the beetroot'-

Sweet Chilli marinaded tofu with summer roast vegetable wraps

Serves 4

You will need 
1 roasted Golden Ball turnip, peeled, cut in two then sliced 
1 large roasted carrot, cut into two then sliced 
1 medium beetroot, peeled, cut into two then sliced
1 400g pack firm tofu, diced 
4 wraps

For the marinade 
2 green chillis, seeds removed, chopped
1/4 red pepper, chopped
1 tomato, chopped
2 tbsp stevia 
1 tbsp balsamic vinegar 
pinch pink salt
1 -2 tbsp water

Blend the ingredients for the marinade in a high speed blender until smooth. Place in a bowl with the marinade and leave in the fridge for an hour or two.  

Roast the vegetables for 20-30 minutes at 200 degrees (you can do this the night before and refrigerate if you are cooking).

Place the tofu with the marinade in a pan and heat until the marinade is reduced.

Divide the roasted vegetables and tofu between 4 wraps, roll up and serve.

Janet x

Recipe Copyright © 2016 40plusandalliswell

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