Tofoo Nuggets with Mexican Roasted Veg and a Creamy Avocado Dip

Serves 2 • Prep 15 min • Cooking 25 min
Vegans
Get this stuff
  1. 1 pack Tofoo Nuggets
  2. 300g cauliflower
  3. 1 red pepper
  4. 1 courgette
  5. 300g butternut squash (peeled)
  6. 3 tbsp olive oil
  7. 1 sachet (35g) fajita seasoning
  8. 2 avocados
  9. 1 clove garlic
  10. 1 lime
  11. 3 tbsp Greek yogurt (or unsweetened soya yogurt for vegan)
Do this stuff
  1. Preheat the oven to 200°C /180°C fan.
  2. Chop the veggies into chunks then place on a large baking tray. Toss with the olive oil and fajita seasoning, mixing well. Place in the oven and cook for 35 minutes until golden.
  3. After the veg has been in the oven for 10 minutes, place the Tofoo Nuggets on a tray and place in the oven to bake for 20 minutes.
  4. To make the dip, put the avocado, garlic, yogurt and the zest and juice of the lime in a food processor with a pinch of salt and blitz until smooth. Transfer to a bowl.
  5. When the veggies are cooked place on a sharing platter with the Tofoo Nuggets and serve with the dip.
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