Monday, 2 January 2017

Baked Potatoes and Beetroot with Tofu and Green Salad



Baked potatoes and beetroot with tofu


Ingredients:

5 potatoes
2 beetroots
1 tofu 
mushrooms
salt 
olive oil
basil


Instructions:

Cut potatoes and beetroot into cubes, add salt, olive oil and basil and bake at 180 degrees for about 40amins. Cut mushrooms in half and tofu into cubes and bake together with potatoes and beetroot for about 20mins.



Green Salad

Ingredients:

baby spinach
boiled broccoli
blueberries
roasted pumpkin seeds
lemon juice
basil
olive oil


Instructions:

Mix all the ingredients together and serve with baked potatoes and beetroot.


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