Recipe Cook Time
In a tray add carrot, brinjal and squash and burn them in an oven on full blast. Once burnt, blend in a mixer.
In a plate, add the vegetable ash and coat each tofu piece with it.
In a hot pan, put a dash of olive oil and pan sear the tofu on all sides for 3-4 minutes and then, put it in the oven for 8 to 10 minutes at 180 degree C.
Now, in another pan with hot olive oil, add the beetroot, blueberries and a dash of white wine, ginger, chopped jalapeno peppers and keep stirring for 2-3 minutes and then keep it aside.
In a fresh pan, add a dash of olive oil, pearl onions, broccoli florets, squash, mushrooms and white wine.
Season it with salt and pepper. Saute till they turn light brown.
In a hot pan, add 1-2 tsp of olive oil, potatoes, apples, curry spice, water, zucchini puree and cook for 1-2 minutes.
In a plate, smear 1 tsp of caramelized onions puree on one side. Now place the tofu pieces on either side of the puree, pour over the blueberry and beetroots on the tofu and last but not the least, place the potato and other vegetables on the side and enjoy.