Warm Salad of Curry Mustard Roasted Rutabaga & Tofu
A seasonal bowl of roasted rutabaga and tofu with warming curry mustard spices over salad greens drizzled with plain yoghurt and topped with crunchy pumpkin seeds and pickled vegetables.
- Serves3 - 4
- Cooks in 30 mins
- Prep time 10 mins
- Grain Free Oil Free
- Plant Protein
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Anti Inflammatory
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Ingredients
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Method
Warm Salad of Curry Mustard Roasted Rutabaga & Tofu
PREHEAT OVEN 400F | 200C. Line a sheet pan with parchment paper.
WASH peel and dice rutabaga. Dice into 1″ | 2.5cm cubes.
DRAIN and dry tofu and dice into 1″ | 2.5cm cubes.
ADD rutabaga and tofu to a sheet pan along with mustard, garlic and spices and toss until evenly coated. Spread out in a single layer on a sheet pan.
ROAST 20 mins. SHAKE PAN & turn so it browns evenly. Roast another 5 – 10 mins until rutabaga is fork tender and golden; remove from the oven and serve over salad.
PLATE salad greens and herbs. Top with warm roasted rutabaga and tofu. Drizzle over yoghurt and hot sauce if using and sprinkle over pumpkin seeds and pickled vegetables.
Serving Ideas
serve with Curry Yoghurt Sauce
with Garlic Cashew Sauce
drizzle with Gochujang Miso Tahini Sauce
add cooked grains like quinoa
with Spinach & Artichoke Dip
with Cauliflower Salad with Toasted Sunflower Seeds
with Super Green Hummus
add salad with Rainbow Root Vegetable Salad
Chef tips + Ingredient Swaps + Ideas
SWAP RUTABAGA use any winter squash, sweet potatoes, turnips, celeriac, parsnips, yams, beetroot or cauliflower – be sure to cut them all up into similar sizes ~ cooking times may vary.
ADD CHICKPEAS or a can of beans to the tray with tofu.
SWAP CURRY SPICE for garam marsala, blackened spice, harissa or any blend or spice mix you like.
SWAP MUSTARD for miso, seeded mustard, soy sauce, tamari, coconut aminos.
ADD SALAD VEGETABLES like sweet peppers, radish, fennel, cucumber, radicchio, red cabbage, cherry tomatoes, tomatillos.
USE HERBS like cilantro, basil, parsley, scallions or chives.
SWAP PUMPKIN SEEDS for walnuts, peanuts, almonds, sunflower seeds.
YOGHURT use plain dairy or plant-based yoghurt, labneh or kefir.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
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