1 small pumpkin, peeled, deseeded and cut into the same sized chunks as the beetroot

1 zucchini, sliced

1 red pepper, deseeded and cubed

2 tbsp olive oil

200g quinoa, rinsed

1l vegetable stock

2 x 250g packs tofu, each block cut into 6 slices

For the dressing

1 tbsp garlic infused oil

1 tbsp lemon juice or white wine vinegar

3 tbsp extra virgin olive oil

1 tsp maple syrup

Serves - 4


Heat oven to 220C/200C fan/gas 7. Put the pumpkin, zucchini and pepper in a large roasting tin. Drizzle with a little of the garlic infused and olive oil before wrapping in foil and adding to the tin.

Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.

Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins.

Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic infused oil aside and stir the remaining vegetables through the quinoa.

To make the dressing, into a small bowl add the lemon juice, oil, maple syrup and seasoning and mix.

Put a griddle pan over a high heat. When it’s really hot, add the tofuand griddle for 45-60 secs either side (you may need to do this in batches).

Spoon the quinoa and vegetables onto plates and top with the tofu and dressing.

Recipe adapted from: Good Food
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