It’s leading up to the festive season and we all know there is a lot of focus on entertaining, catch ups, well needed breaks and hopefully some down time after this somewhat crazy year. So why not try something light and easy, filled with goodness  and important nutrients for your body that keeps you going with that ‘full’ feeling without the heaviness.

Give it a try and let us know what you think.

Roast Veg & Tofu Salad

Serves 2

  • 1 bunch fresh kale
  • 1 block firm tofu, drained and diced
  • 500g sweet potato, chopped
  • 500g butternut or pumpkin, chopped
  • 1 red onion, thickly sliced
  • ½ cucumber, sliced
  • 1 punnet cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1 tbsp hemp seeds
  • 1 tbsp mixed seeds
  • 1 tbsp tahini
  • Salt and pepper to season

Preheat the oven to 200°C and place the sweet potato + butternut + red onion in a roasting pan and drizzle with olive oil + season. Once the oven is ready allow to cook for 30 minutes. Remove and gently toss. Add the tofu and place back into the oven for another 10 minutes or until the tofu is golden brown and set aside to cool. Rinse the kale and remove leaves from stem and place into a large salad bowl. Drizzle with olive oil and gently massage the kale with your fingers until well coated. Add in roast vegetables + cucumber + tomato and gently toss. Top with hemp seeds + mixed seeds and drizzle with tahini.

Recipe made for The Refillery by Lorna Eppel

Follow her here – Life.With.Lorna