Tofu Rockefeller with Potatoes and Carrots

Ingredients

• 1/2 block extra firm tofu (in water)

• C cheese

• 125g baby spinach

• Vegan pork seasoning blend (sage, onion, thyme)

• 1 clove garlic

• 1/2 lemon, zested and juiced

• 3-4 large red potatoes, cut into large cubes

• 1-2 medium carrots, cut into 1-inch cubes

• Salt and black pepper, to taste

• Olive oil (as needed)

• Panko breadcrumbs

Directions

1. Scrub the potatoes and carrots, leaving the skin on, and cut them into cubes. Boil until softened, then drain and set aside.

2. Drain and press the tofu to remove excess water. Slice in half and sear both sides in a heated pan with oil until golden. Sprinkle with vegan pork seasoning.

3. Sauté spinach in the same pan until wilted. Drain excess liquid and set aside.

4. Finely mince the garlic and zest the lemon. Mash together into a paste and add lemon juice.

5. Mix the sautéed spinach, garlic-lemon paste, and cream cheese in a bowl. Season with black pepper and spread the mixture over the tofu slices.

6. Combine panko breadcrumbs, black pepper, salt, and olive oil in a bowl. Sprinkle over the tofu and spinach.

7. Preheat the oven to 200°C. Place tofu and vegetables on a baking tray, tossing potatoes and carrots with oil, seasoning, and vegan pork seasoning. Roast for 15-20 minutes, or until the panko is golden and vegetables are crispy.

8. Serve the tofu with the roasted potatoes and carrots.