In this new world of mine where tofu tastes good, I couldn’t wait to try something with a bit more of a sweet and spicy flavour. Normally in my carnivore only days, I’d use this sort of recipe with beef, but it worked brilliantly with tofu.

Preparation and cook time: 1 hour

Ingredients:

• 280g Block of firm tofu
• 1 tbsp honey
• 1 tsp garlic
• 1 tsp ginger
• 1 tbsp soya sauce
• Salt and pepper
• 1 tbsp olive oil
• 3 Sweet potatoes
• 1 bundle of asparagus
• 2 large mushrooms stuffed with cheese, spinach and sundried tomatoes

Method:

• Preheat the oven to 180 degrees Celsius
• Chop the sweet potatoes into 4 quarters
• In a casserole dish add a layer of tin foil, put the sweet potatoes on the foil and drizzle with some olive oil and salt & pepper
• Wrap the sweet potatoes up in the tin foil and put them in the oven

While the sweet potatoes are going, get the other food ready:

• In a casserole dish spray with a layer of coconut oil or use olive oil
• Chop up the asparagus by cutting the ends off
• Stuff the mushroom with cheese, chopped sundried tomato and chopped spinach
• Add the stuffed mushrooms with the asparagus into the casserole dish
• Pop these veggies into the oven

Get the tofu going:

• Prepare the tofu by chopping it up and adding it to a baking tray layered with baking paper
• Pop that in the oven

Tofu marinade:

• In a bowl mix together the soya sauce, garlic, ginger and honey
• Put the bowl in the microwave for 30 seconds on high

Once the tofu is almost ready to come out the oven (it normally takes between 15 – 20 minutes to cook) drizzle the marinade over the tofu. Season with salt and pepper. Put the tofu back in the oven for another few minutes.

Dish everything up together.