Masala Spiced Scramble Tofu w/ Roasted Cauliflower & Green Beans

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 25 MINS

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Ingredients

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FOR THE SCRAMBLED TOFU

1 BLOCK FIRM TOFU, CRUMBLED

1 RED SHALLOT, DICED

1 TBSP GARAM MASALA

2 GARLIC CLOVES, MINCED

JUICE OF 1 LEMON

SALT & PEPPER

FOR THE CAULIFLOWER

1/2 HEAD CAULIFLOWER, FLORETS CHOPPED

1/2 ZUCCHINI, CUT INTO ROUNDS

2 GARLIC CLOVES, MINCED

1 TBSP GARAM MASALA

SALT & PEPPER

DRIZZLE OLIVE OIL

GREEN BEANS

1/2 CUP GREEN BEANS, ENDS CHOPPED

JUICE OF 1/2 LEMON

CRACK SALT & PEPPER

TO SERVE

 LIME WEDGES

TORN CORIANDER LEAVES

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Utensils

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BAKING TRAY

SHARP KNIVES

GARLIC MINCER

MEDIUM SAUCEPAN FOR TOFU

SMALL SAUCEPAN FOR GREEN BEANS

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Method

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1. PREHEAT OVEN TO 180 DEGREES CELSIUS. CUT THE FLORETS OFF THE HEAD OF THE CAULIFLOWER WITH THE ZUCCHINI AND MINCED GARLIC. DRIZZLE OLIVE OIL, GARAM MASALA AND SALT & PEPPER AND TOSS AROUND. ROAST FOR 25 MINS

2. STRAIN WATER FROM TOFU CONTAINER AND PLACE ON A PLATE WITH SOME PAPER TOWEL AND A BOWL ON TOP TO DRY OUT LIQUID. CRUMBLE IN A BOWL AND MIX THROUGH THE OTHER TOFU INGREDIENTS

3. PREPARE GREEN BEANS AND SET ASIDE. AT THE 15 MINUTE MARK OF THE CAULIFLOWER HEAT 2 SMALL FRY PANS OVER MEDIUM HEAT. ADD THE GREEN BEANS TO ONE SMALL FRY PAN WITH THE LEMON JUICE, CUMIN, SALT & PEPPER. SAUTE FOR A FEW MINUTES OR UNTIL FRAGRANT

4. IN THE OTHER FRY PAN, ADD THE TOFU MIX AND MIX REGULARLY UNTIL THE TOFU BEGINS TO CRISP UP

5. DIVIDE GREEN BEANS BETWEEN BOWLS. TOP WITH SCRAMBLED TOFU THEN THE VEG. SERVE WITH TORN CORIANDER LEAVES AND FRESH LIME JUICE - ENJOY !

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