Active Time: 10 minutes
Total Time: 30 minutes
Yield: 1 bowl
RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.
INGREDIENTS: 1 CARROT, 1 BEETROOT, 5-6 GREEN BEAN, 1 POTATO, 200 GRAMS, 1 TSP OLIVE OIL, TSP SRIRACHA, 1 TSP CASHEW CHEESE, 1 TSP SESAME SEEDS, 1 TSP OREGANO, 1 TSP PARSLEY, 1 TSP HONEY
Step One: Pre-heat oven to 120C.
Step Two: Line a baking tray with butter paper. Line up all your veggies on the tray horizontally. Season with herbs. Sprinkle olive oil. Bake for 30 – 40 minutes.
Step Three: Cut tofu in pieces. Heat oil in a pan on medium flame. Place tofu pieces on the pan and sauté gently for 2-3 minutes to harden it. Do not overcook it.
Step Four: Place the tofu in the baking tray along with the rest of the veggies till it dries up.
Step Five: Remove the veggies from the baking tray if they change colour. Carrots should turn light orange, beetroot should turn light pink, green beans should be darker green. Potatoes and tofu should be light brown and crunchy.
Step Six: Place all the baked items in a bowl. Top with sesame seeds, sriracha and a tiny dollop of cashew cheese.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.