A delicious vegan lunch option. What you need to do:

  1. Slice firm tofu into chunks, and teaspoon delicately with a small amount of pesto. Place in baking tray.
  2. In a baking tray, line what veg you fancy; for this picture I used carrots, cauliflower, brussels sprouts, sweet potato, baby carrots and courgette. Drizzle lightly with olive oil and sprinkle with turmeric.
  3. Bake vegetables and tofu at 180 degrees C for approximately 20-25 minutes.
  4. Place on a plate with more raw veg, such as spinach and baby tomatoes. Add vinegar dressing as found earlier on in my blog, here.

Note: Could also be had as a warm dinner for those summer days!