Wash the cauliflower and seperate the single florets. Season with a little salt and pepper, spread them on a baking tray and put in the oven for about 30 minutes.
Wash and halve the zucchini and cut them into thin slices. Clean and quarter the mushrooms. Spread both on another baking tray and put them in the oven for about 20 minutes as well.
Squeeze the tofu well and then tear into small pieces. Meanwhile, heat a pan and spray with a little bit of non sticking cooking spray (alternatively a little oil). Add the tofu pieces and fry over medium heat for about 10 minutes. After about 5 minutes, season with some Mexican seasoning.
For the sauce, mix the peanut flour, some garlic powder and the soy sauce. Add a little bit of water sip by sip until the sauce has the desired consistency.
Remove the vegetables from the oven and place them in a large bowl. Add the tofu and the sauce and stir well. Garnish with the parsley and the pomegranate seeds or blueberries.
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