Mix crumbled tofu in the spices and condiment. On medium high heat, sauté diced onion till translucent, add the tofu and let it brown slightly, stirring occasionally for approximately 15 mins. Toss in the leafy vegetables last, and let them wilt.
Blend all cashew cheese sauce ingredients together, add warm water to reach the desired consistency.
Cut the pumpkin and carrots into bite size pieces, add the oil and condiments, coat well and roast at 210C for 45min-1h.
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