Roast Vegetables with Tempeh and Tofu
  • 2 carrots
  • 2 potatoes
  • 3 plantains
  • 1 small Tarro
  • 1 onion
  • ¼ pumpkin
  • 1 package tempeh
  • 500 g tofu
  • ginger and garlic cut
  • 1 tbs sugar
  • ¼ cup soy
  • Salt and pepper


Cut all the vegetables in ½ inch chunks.  Mix in a bowl with olive oil, salt and pepper.  Add to a oven pan and cook on high for 35 minutes. Saute the garlic and ginger in sesame oil in a large frying pan and add tofu and tempeh and cook until crispy. Add soy sauce and sugar and a bit of water and cook down until the sauce is thick. Serve roast vegetables and tofu and tempeh with rice.