Spring Abundance Bowl with Roasted Carrot, Miso and Ginger Dressing

Preheat oven to 180 degrees celsius.

Dressing method

Peel carrot and cut into large chunks. Toss with oil. Roast for 35 minutes or until tender. Place in a blender or use a hand blender to puree along with the other dressing ingredients until very smooth. Add extra water if needed. The dressing will thicken quite a lot when cooled.

Tofu method

Combine the flour and spices in a bowl. Season very generously with sea salt and cracked black pepper. Mix well. Cut the tofu into cubes. Toss in the seasoned flour. Heat 1cm of oil in a skillet over a medium-high heat. Cook the tofu for 1 minute on each side until golden and crispy. Lay on a paper towel to absorb excess oil.

Salad method

Place the quinoa, stock and garlic in a small saucepan. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 15–20 minutes until tender and the liquid has been absorbed. Place the lid on firmly and leave to sit for five minutes before fluffing with a fork.

Divide the cooked quinoa between two bowls or plates. Split the tofu, greens, avocado, radish slices, mushrooms, sprouts and sauerkraut between the dishes.

Drizzle with a little of the dressing and serve with more on the side. You can thin the dressing with a little more water if it has thickened too much. Garnish with black and white sesame seeds. Serves 2.