July 20, 2016
250g Blue Lotus Organic Tofu
1 Small Parsnip (or Turnip or fennel) – thickly julienned
1 Carrot – thickly julienned
1/4 cup Sunflower seeds
1 Tbs Olive Oil
2 tsp Tamari
1/2 tsp Lemon Juice
1 tsp Turmeric
1 tsp Curry Powder
Slice the tofu into 1cm slices and cut again across the length.
Marinate the tofu in the olive oil, tamari. lemon juice, turmeric and curry powder for up to 2 hours.
Place the marinated tofu into a baking tray together with the vegetables and sunflower seeds.
Bake at 200 deg C for 30 minutes