WILD FIELDS ROAST VEGGIE BAKE

Get cozy with this one tray wonder featuring our deliciously wholesome Wild Fields Mushroom Broth. Infused with four kinds of medicinal mushrooms, packed full of vitamins and made with minimal ingredients and cooking utensils, this baby is here to save you time without compromising taste and nutrition.

 

INGREDIENTS:

1 block extra-firm tofu, pressed

2 Tbsp soy sauce 

1 Tbsp maple syrup 

1 tsp sesame oil

1 Tbsp Knowrish Well Wild Fields Mushroom Broth

2 garlic cloves, crushed

1 tbsp grated ginger 

450g sweet potatoes, peeled and cut into small chunks

1 red onion, cut into wedges

1 capsicum, cut into small chunks 

300g carrot, cut into small chunks

 

Toppings:

 

Sesame seeds

Sweet Chilli Sauce 

MAKE ME:

• Preheat oven 200 degrees
• Cut the pressed tofu into slices and place in a bowl. Combine soy sauce, maple syrup, wild fields broth, sesame oil, garlic and ginger in a small jug, whisk and pour over tofu. Leave to marinate for 30 minutes.
• Arrange all chopped vegetables in a large roasting pan and drizzle with olive oil. Season with salt and pepper and roast in the over for 25 minutes
• Add the tofu to the tray and pour remaining marinade over the top. Return the tray to the oven and cook for a further 15 minutes. 
• Once cooked, divide into bowls and top with your favourite toppings.