Broccolini® Tofu Green Goddess Lunch Bowl

Method

1. Place the tofu onto a tray lined with paper towel. Cover with a double layer of paper towel and press down firmly to remove the excess moisture from the tofu. Cut the tofu into 2cm cubes.
2. Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger and juice from 1 lemon half in a bowl. Mix well.
3. Preheat the oven to 230°C fan forced. Place the tofu into a lightly greased roasting pan and spoon over half the maple dressing. Turn tofu to coat all over. Place into the pre-heated oven and roast for 5 minutes.
4. Remove the roasting pan from the oven, and add the Broccolini® and the Brussels sprouts. Roast for a further 10 minutes until Broccolini® is tender. Remove the roasting pan from the oven.
5. Move the roasted vegetables and tofu to one side of the pan. Tear the Cavolo Nero leaves and add to the other side of the roasting pan. Add the remaining maple syrup and toss to coat in the pan juices. Set aside to cool to room temperature.
6. Divide the Broccolini®, Brussels sprouts, tofu, cavolo Nero and avocado between two bowls. Spoon over the green goddess dressing, sprinkle with toasted pistachio, green chilli and chives. Serve with remaining lemon cut into wedges.

Tip Green goddess dressing is available in the fridge section at most grocers or find recipe here

Tip If Cavolo Nero is not available use 4 medium silverbeet or radicchio leaves.