300g block of tofu
4 teaspoon pesto
1 small kumara (orange sweet potato or yam)
1 large potato
1 red capsicum (sweet bell pepper)
1/8 cup of pine nuts
Peel the kumara and cut into bite sized pieces. Cut the potato into wedges. Put kumara, potato and pine nuts into a baking dish and drizzle with about 1-2 tbsp of oil. Bake in a moderate oven or microwave on MED-LOW for 30 mins.
Core and halve capsicum. Flatten on baking tray and grill until chared and skin is bubbled. Put in paper bag to cool. Peel when cool and cut into strips.
Cut tofu horizontally to make two slices. Spread each slice with 1 tsp of pesto, flip slices and spread each with another tsp of pesto. Cut into bite sized peices and fry in a little oil until fragrant.
Mix the capsicum with the potato mixture and serve with the fried tofu and a green salad.