Roasted Veggies & Tofu Plate
4 large, organic carrots
broccoli, tops only
purple cabbed, sliced into wheels
butternut squash, peeled
1/2 block of tofu, extra firm, NON-GMO
1 tsp curry powder
1 tsp cumin
dash of garlic powder
dash of onion powder
1 tbsp coconut oil
hemp seeds *optional
1/4 cup tahini
1 1/2 tbsp lemon juice
1/2 tsp cumin
pinch of salt
water to thin
Preheat the oven 400 degrees and line a sheet pan with parchment paper.
Peel butternut squash and slice down the middle. Then remove seeds and slice into cube-size pieces.
Slice all other veggies and lay them out on the sheet pan. Sprinkle with salt and pepper.
Place into the oven for about 30-40 minutes until soft and tender. *Make extras to save for another serving.
Slice tofu and press out extra water using paper towels. Set aside. When most of the water is extracted, chop into cube size pieces and set aside.
Heat a pan on the stove top over medium heat. Add in the coconut oil and the tofu. Toss in the spices and mix until well coated. Cook until slightly browned on all sides, flipping every few minutes. Set aside.
While tofu and veggies cook, whisk together the tahini ingredients. Add more water to get to desired consistency. 1 tbsp is a serving per bowl.
Add veggies, tofu and tahini to a bowl, top with hemp seeds and serve!