Main Ingredients

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420g Naked Tofoo (1½ packs)

Festive Vegetables of Choice (Chopped)

50g Cornflour

Garlic Cloves as desired (Chopped)

6 tbsp. Olive Oil

Salt and Pepper to taste

2 tbsp. Rosemary

Knob Margarine

Previous Recipe

Roasted Tofoo and Vegetables

Serves 6 • Prep 10 min • Cooking

Roasted Tofoo and Vegetables
Main Ingredients

Underline

420g Naked Tofoo (1½ packs)

Festive Vegetables of Choice (Chopped)

50g Cornflour

Garlic Cloves as desired (Chopped)

6 tbsp. Olive Oil

Salt and Pepper to taste

2 tbsp. Rosemary

Knob Margarine

Method

Underline

1. Preheat the oven to 200°C.

2. Pour half the olive oil onto a baking tray and toss the vegetables in it. Slice the Tofoo and cut with a festive shaped cutter. Coat the Tofoo shapes in the cornflour and drizzle with olive oil. Add to the tray with vegetables. Sprinkle the remaining olive oil over the vegetables, along with the rosemary, and add salt and pepper to taste.

3. Bake for 40-50 mins until tender and golden brown.

4. Stir the knob of margarine through the veg and Tofoo, drizzle with olive oil and serve.