Crunchy Lemon & Herb Tofu with Roasted Pumpkin and Garlic Greens

Crunchy Lemon & Herb Tofu with Roasted Pumpkin and Garlic Greens

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 10, 2019.
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Ingredients

Roasted Pumpkin

  • 1 pack pumpkin wedges

Tofu

  • 1 pack tofu
  • 1 egg
  • 1 pack lemon and herb panko
  • ½ block finely grated Parmesan cheese

Garlic Greens

  • 2 cloves garlic
  • ½ pack baby silverbeet
  • ½ broccoli
  • Juice of ½ lemon

To Serve

  • ½ pack pesto mayo
  • Chilli flakes (optional)

Have Handy

  • Oil
  • Salt & Pepper
  • Butter

Steps

  1. Roast pumpkin Preheat oven to 220°C. Toss pumpkin wedges on a lined oven tray with a drizzle of oil and season. Roast for 20-25 minutes until golden and tender.
  2. Prep and cook tofu Dice tofu 2cm, pat dry and season with ½ tsp salt. Whisk egg in a bowl and place lemon and herb crumb in a second bowl. Coat tofu first in egg, then crumbs, shaking off any excess. Place tofu on a second lined oven tray, drizzle with oil and bake, on rack above pumpkin, for 10 minutes. Sprinkle over Parmesan cheese and bake a further 5 minutes, until golden and crispy.
  3. Prep veggies Thinly slice garlic and cut broccoli into small florets.
  4. Cook veggies Heat a drizzle of oil in a fry-pan on high heat. Cook garlic and broccoli, stirring, for about 3 minutes. Add silverbeet and a knob of butter and cook a further 1-2 minutes, until wilted. Stir through lemon juice and season to taste.
  5. Serve, pumpkin wedges with tofu and garlic greens topped with pesto mayo and chilli flakes.

Nutritional Information

Energy 2478 kj
592 kcal
Protein 39.2g
Carbohydrate 40.8g
Fat 32.6g