INGREDIENTS:

2 carrots

2 potatoes

1 leek

1 onion

2 green onions

Fresh tofu

Turmeric, red peppers, pepper, salt

Ground flax seeds

Olive and coconut oil

PREPARATION:

Wash and cut vegetables (carrots, potatoes, leeks, onions and green onions). Put them in a roasting pan, pour olive oil over it and add turmeric, pepper and salt. Cover baking pan with aluminum foil and bake the vegetables for 20 minutes at 200°C. The last few minutes remove aluminum in order for potatoes to get little stung. Aluminum foil is placed for vegetables to stay juicy and that green onions and leeks parts do not get burned.
Also, with vegetables, tofu should be prepared. Cut it into slices (not too thin so that while frying do not dry out), dip into the pre-made mixture of turmeric, peppers, salt and coconut oil and fry both sides a few minutes on coconut oil. Once the tofu cools down, sprinkle on it ground flax seeds and that's it - delicious lunch with quick and easy preparation!

Cooked by Mirjana Dajović and posted with her kind permission.

Photo: Mirjana Dajović

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