Roasted Mediterranean vegetable quinoa with tofu

Ingredients (4 servings)

• 1 courgette
• 1.5 peppers
• 1 red onion
• 2 carrots
• 1 parsnip
• 2 cloves garlic
• 1 tbsp olive oil
• Herbs or spices of your choice (I use oregano, parsley, basil)
• 200 g uncooked quinoa or couscous
• 400 g firm tofu
• 200 g kale
• Salt & pepper

For the sauce

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• Water to bring to desired consistency

Method

1. Pre-heat oven to 190C. Dice courgette, peppers, red onion, carrots, parsnip and mince garlic. The carrots and courgette take the longest time to cook so consider chopping these a bit smaller. Combine in a large mixing bowl with the olive oil and a pinch of salt and pepper, and mix.

2. Pour the vegetables out onto a large baking tray/oven dish and put in the oven for 30 mins or until starting to brown.

3. Meanwhile, cook the quinoa or couscous according to packet instructions.

4. Boil or steam the kale. I put it all in a big saucepan and top with boiling water, then cook for around 4 minutes.

5. Drain the tofu and pat dry with a tea towel or kitchen roll. Cut into 1.5 cm cubes and add to the baking tray with the roasted vegetables for the last 5 mins of cooking.

6. When the vegetables and tofu are finished roasting pour them back into the mixing bowl along with the cooked quinoa or couscous, and mix to combine.

7. Divide the bowl contents into 4 tupperware, or store in the bowl and divide up each day.

8. For the sauce, combine all ingredients in a small glass or jug. Pour over the individual portions. Feel free to try making your own sauce if you prefer.

Tip: I make this every Sunday and it does me 4 lunches for the week. It saves me so much time and stress during the week, and I cuts down washing up throughout the week too.

Tip: This would work well with different types of vegetables too, such as sweet potato, aubergine, broccoli and cauliflower - adapt however you like!