Roasted Veggies Over Tofu & Beans Purée
This bowl is a creamy, cozy blend of roasted goodness and smooth tofu-bean purée. It’s vegan, low-FODMAP, and packed with flavor — great for lunch, dinner, or that “I need to eat but I’m over it” mood.
Equipment
- Oven
- Food processor or blender
- Baking tray
Ingredients
Tofu & Bean Purée
- 200 g firm tofu
- 1 can (310g) white beans (with liquid)
- 1 tsp salt
- 1 tsp nutritional yeast
- 3 sun-dried tomatoes or roasted peppers (optional)
- 1 tsp lemon juice
- Pepper to taste
- A little bit of water (if needed)
Roasted Veggies (2 servings)
- 1 zucchini
- 2 large carrots or 7 small carrots
- 200 g king oyster mushrooms
- 150 g broccolini
- 3 tbsp olive oil
- 1/2 tsp salt
- Pepper to taste
Instructions
Roasted Veggies
- Preheat oven to 190ºC (fan).
- Cut vegetables into thick strips. Leave small carrots whole (if using). Cut broccolini into segments. Place all into a wide baking dish.
- Drizzle with olive oil, sprinkle with salt and pepper, and gently toss to coat.
- Roast for ~20 minutes, or until golden and tender to your liking. Give it a stir halfway through to ensure even roasting.
Tofu & Bean Purée
- In a food processor (or blender for extra smooth texture), combine tofu and white beans with their liquid. Blend until mostly smooth, scraping down sides as needed.
- Add the remaining ingredients and blend again until creamy. Add a little water if needed to adjust texture.
- Spoon 3–4 tablespoons onto a plate, spread out, and top with the roasted veggies.
Notes
- Broccolini roasts fast — add it halfway through if your oven runs hot.
- Swap broccolini for green beans or asparagus if preferred (note that asparagus is high in FODMAPs).
- Keeps well in the fridge for 2–3 days. Purée also works as a dip, salad dressing or sandwich spread.