Per serving (439g)
Calories 420, Fat 23g, Saturates 2.6g, Carbohydrate 49g, Sugars 27g, Fibre 13g, Protein 12g, Salt 0.3g
Preheat the oven to 180°C/355°F/Gas 4. Mix the celeriac, maple syrup and olive oil together on a tray and roast for 20 minutes until golden and soft.
Whilst the celeriac is roasting, to make the dressing add the silken tofu, garlic, onion powder, miso, nutritional yeast, cider vinegar, tahini, maple syrup, Dijon mustard and water to a blender and blend until smooth. Then stir in the tofu and chives, and season to taste.
In a hot griddle pan, fry the pear wedges for 4-5 minutes on each side. Share the chicory, pears, walnuts, fennel, radishes and roasted celeriac between four plates and top with the dressing, to serve.
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