HANDS-ON TIME 1 hour
COOKING TIME 30 minutes
6 tablespoons rice wine vinegar
¼ cup white miso
¼ cup safflower oil
2 teaspoon freshly grated ginger
400g firm tofu, pressed dry and
cut into cubes
1 large sweet potato, cut into cubes
2 medium beetroot, cut into wedges
4 cups cooked quinoa
1 ½ cups shredded red cabbage
1 cup snow peas, halved
1 cup coriander
2 spring onions, sliced
1 tablespoon sesame seeds
1.To make dressing, whisk together rice wine vinegar, miso, safflower oil and ginger in a bowl. Set aside. Heat oven to 220°C. Cover two baking trays with cooking spray.
2. Toss the tofu in ¼ cup of the dressing; put on one baking tray. Season the sweet potato and beetroot with salt and pepper; put on the other tray. Roast until tofu is crisp and vegetables are tender, about 25 minutes.
3. Divide quinoa between four bowls. Top with the tofu, potatoes, beetroot, red cabbage, snow peas, coriander, spring onions, sesame seeds and remaining dressing. Serve immediately.
NUTRITION (per serving)
2815 kJ/670 cal. Protein 29g. Sat fat 3g. Carbs 67g. Fibre 18g. Sodium 940mg.