Grilled vege and tofu stack
Serves: 4
Time to make: 30 mins
Ingredients
- 2 (250g) kumara, peeled, thinly sliced
- 400g firm tofu, halved horizontally, cut diagonally into 8 triangles
- 2 medium courgettes, thinly sliced diagonally
- 4 cups baby rocket
- 100g oil-free roasted red capsicum, cut in strips
- 50g feta, crumbled
- 3 tablespoons basil pesto
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Instructions
1 Heat a grill pan or barbecue hotplate to medium-high. Spray kumara, tofu and courgette with olive oil and cook in batches for 3-4 minutes per side, or until tender and lightly charred.
2 Divide baby rocket, firm tofu, kumara, courgette and roasted red capsicum to form a stack on each serving plate. Scatter over feta, drizzle with pesto and serve.
Variations
Make it gluten free: Check tofu and pesto are gluten free.
Nutrition Info (per serve)
-
Calories 337cal
-
Kilojoules 1410kJ
-
Protein 20g
-
Total fat 18g
-
–Saturated fat 4g
-
Carbohydrates 20g
-
–Sugars 7g
-
Dietary fibre 5g
-
Sodium 300mg
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Calcium 380mg
-
Iron 6.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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