B00CU1W244_EBOK

1 SERVE =
1 unit protein
½ unit dairy
3 units vegetables
¾ unit fat
Roast vege
SERVES 6
1 eggplant (aubergine), cut
lengthways into 5 mm thick slices
1 red capsicum (pepper), trimmed, seeded and cut
into 1 cm thick slices
400 g pumpkin (squash), peeled and
cut into 1 cm thick slices
2 red (Spanish) onions, 1 cut into
1 cm wedges, 1 finely chopped
cooking oil spray
1 tablespoon olive oil
3 cloves garlic, finely chopped
2 tablespoons dried mixed herbs
2 × 400 g tins peeled tomatoes
2 tablespoons salt-reduced tomato
paste (puree)
1050 g silken tofu, drained
180 g frozen spinach, thawed,
finely chopped
100 g fresh reduced-fat ricotta
1
2
3
4
5
A new take on an
vegetables, which
creamy tofu mas
if you don’t tell t
Preheat the oven
baking paper.
Arrange the eggp
on the prepared t
salt and pepper a
through, until tend
Reduce the oven t
Meanwhile, place
heat. Add the olive
herbs and cook fo
tomatoes and tom
pepper. Bring to t
for 10 minutes un
Blend the tofu and
Alternatively, plac
smooth. Season t
the roast onion we
Spray a 2.5 litre o