Method
The Method:
Preheat oven to 180 degrees
In a baking tray, coat tofu with cornstarch, oil and all the spices well and arrange the tofu in an even layer
Bake tofu for 25 to 30 minutes or until the tofu is nicely golden, toss halfway
In a large baking dish, roast squash and beets for 25 to 30 minutes or until tender, toss halfway
While tofu, squash and beets are baking in the oven, prepare the avocado cream
In a blender or food processor, simply blend all the ingredients until creamy and smooth and set aside, add slightly more water for your preferred consistency if needed
Remove roasted squash, beets and tofu from the oven, allowing them to cool down slightly before serving
Assemble roasted squash, beets and tofu with fresh veggies, dollop avocado cream on top and garnish with some chili flakes
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday