Roast Vegetable Tofu Stack

Serves  4

300g Firm Tofu
1 Zucchini
1 Red Pepper
1 Sweet Potato
2 Roma Tomatoes
Garlic Salt
Mixed Herbs
1/2 Cup Passata (tomato puree)
4 Cubes Pesto (see one of my pesto recipes)

Preheat Oven 180 or 160 fan forced

Peel sweet potato and chop into matchbox size cubes, red pepper into quarters, tomatoes and zucchini length ways into four even slices, place all veg on a tray lined with baking paper and sprinkle mixed herbs and garlic salt to taste. Place in oven and roast for 20-25 Min's or until sweet pots are soft.

Place tofu in a steamer and steam for 5-8 Min's.

Heat Passata up in microwave or saucepan.

Once tofu and veg are ready slice block of tofu into two then slice both halves into 4 slices. Peel skin off red pepper and slice.  Lay one piece of tofu on a plate then spread pesto and a little passata, lay potato down then tomato and so on until you have one little neat stack you may need to slice the veg to make it neat depends on the size of your veg. Then do the same for the other three stacks.

Try and keep veg that your not using in the turned off oven because it tends to cool quickly also the tofu keep what not using in the in the steamer until needed, Serve on a bed of cous cous or brown rice