Winter Veggie Salad

Ingredients:

250g tofu
½ tsp. smoked paprika
1.25kg winter veggies such as baby cabbage, baby leeks, carrots, parsnips and turnips
4 x tsp. extra virgin coconut oil
6 x tsp extra virgin olive oil
1 x tbsp. chopped fresh herbs (thyme, rosemary and oregano)
2 x tsp. Apple cider vinegar
2 x tbsp. Whole blanched almonds, fried in butter, ghee or olive oil.

Method:

Preheat the oven to 180C and line a baking tray with parchment paper.
Cut the tofu in 10mm x10mm squares, dust with smoked paprika and fry in coconut oil for about 1 minute.
Place all the vegetables (except the cabbage) in the baking tray and toss with the coconut oil, 4 tsp of the olive oil, the herbs and salt to taste.
Bake until just beginning to soften, about 20 minutes.
Add the cabbage to the baking tray, tossing to combine, and continue to bake, tossing once, until all vegetables are tender, about 30 minutes.
Now drizzle the vegetables with the remaining 2 tsp olive oil and the vinegar and sprinkle with the tofu and almonds.
Serve warm. Yum.