Ingredients

• 1 small cauliflower, cut into florets
• 4 large kale leaves, torn
• 1 teaspoon turmeric
• 100g (1/2 cup) tricolour quinoa, rinsed, drained
• 2 tablespoon white miso paste
• 2 tablespoon rice bran oil
• 1 1/2 tablespoon rice wine vinegar
• 2 teaspoons sesame oil
• 1 large carrot, peeled
• 1 large zucchini
• 1 beetroot bulb, peeled
• 200g marinated tofu
• 45g (1/4 cup) tamari almonds, coarsely chopped

Method

• Step 1 Preheat the oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Arrange the cauliflower in a single layer on a prepared tray. Place the kale on the other tray. Sprinkle the cauliflower with the turmeric and spray with olive oil. Spray the kale with olive oil. Bake the kale for 5-8 minutes or until just crisp. Bake the cauliflower for 25-30 minutes or until tender and lightly browned. Set aside.

• Step 2 Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain. Transfer to a bowl.
• Step 3 Place the miso paste, rice bran oil, vinegar and sesame oil in a small screw-top jar. Seal the jar tightly and shake to combine.
• Step 4 Use a spiraliser to cut the carrot, zucchini and beetroot into noodles or use a vegetable peeler to peel into ribbons.
• Step 5 Lightly spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the tofu for 2 minutes each side or until warmed through. Cut into thick slices.
• Step 6 Drizzle 2 tablespoons of dressing over the quinoa and toss to combine. Divide the quinoa among serving bowls. Top with the vegetable ‘noodles’, cauliflower, tofu and kale. Drizzle with the remaining dressing and sprinkle with the almonds.