Clo by Nature

This dish is protein-packed, loaded with veggies and full of flavour! It is also a great source of essential omega fatty acids and vitamin E.

I’ve used a mix of capsicum, zucchini and kale for my veggies, but feel free to use up whatever veggies you have in your fridge (aim for 3 cups). Also feel free to serve it on a bed of rice or some toasted slices of wholemeal sourdough.

So without further ado, let’s get cooking!

Ingredients:

*Serves 2

• 1/4 red onion
• 1/2 red capsicum
• 1 cup grated carrot
• 1 cup kale
• 1/2 cup grated zucchini
• 250 g tofu
• 1/2 tsp turmeric
• 1 tsp cumin
• 1 tsp chilli flakes (optional)
• 1 tsp tamari
• 1 tbsp nutritional yeast
• 2 cloves garlic, diced
• 1/2 an avocado
• 2 tsp hemp seeds

Instructions:

1. Sauté the onion in a pan with a splash of water until slightly brown.
2. Add the veggies and garlic and sauté on medium heat until soft (approx. 5 mins).
3. Use a paper towel to blot the tofu and then crumble with your fingers.
4. Make a well in the centre of the veggies with a wooden spoon and add the tofu, crumbling it with your fingers.
5. Allow tofu to cook until begins to lightly brown.
6. Add the herbs and spices, tamari and nutritional yeast.
7. Fold in the vegetables to the tofu.
8. Serve with 1/2 an avocado dusted with the hemp seeds.