| Servings |
|
Ingredients
- 1 Large Head of cauliflower Cut into small florets
- 1 Block Organic tofu or tempeh Cubed
- 1 Large handful Green beans Topped and tailed
- 1 Medium Sweet potato Cubed
- 1 Small handful Pine nuts
- 1 Large handful Slivered almonds
- Cobram garlic infused olive oil To taste
- EVOO For cooking
Ingredients
|
Instructions
- In a pan on low heat, lightly fry tofu or tempeh in EVOO until golden. Remove from pan and set aside. In the same, cook sweet potato until soft. Before removing from the heat, add the slivered almonds and lightly toast. Remove from heat and set aside.
- Lightly steam cauliflower and green beans, careful to ensure they remain crunchy.
- Place all cooked ingredients into a bowl and gently mix before planting up. Dress with pine nuts and garlic oil.
Share this Recipe
