VEGGIE ROAST

Lunchtime served – pesto dressed tofu with warm roasted peppers, aubergine and squash tenderly drizzled in extra virgin olive oil and balsamic.

INGREDIENTS
  • ½ Block of Tofu
  • 2 tsp Pesto
  • ¼ Roasted Red Pepper
  • ¼ Roasted Aubergine
  • ¼ Roasted Squash
  • Drizzle of EV Olive Oil to taste
  • Drizzle of Balsamic Vinegar to taste
BAGEL BUILD

Stir your tofu in some pesto and place on one half of your toasted bagel.

Layer on the roasted peppers, aubergine and squash, then finish off with a splash of olive oil and balsamic vinegar before closing.

DETAILS
Prep Time 15
Servings 1
Nutrition per serving
Calories 457
Fat 8.90g
Carbohydrate 50.14g
Protein 21.80g
Fibre 5.58g
Salt 0.90g

Club Decker

Veggie Stack

Simple Italian

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