Vegetable and Tofu Mix

• ½ package of Heirloom Vegetable Trio (yellow carrots, parsnips, and red kuri squash), thawed
• ½ package of Diced Sweet Potatoes, thawed
• 3 tablespoons panko breadcrumbs
• ½ tablespoon paprika
• 1 tablespoon olive oil
• 1 package of Shish Taouk Marinated Tofu Cubes (thawed)
• ½ tablespoon vegetable oil
• Chopped parsley, to taste
• Extra feta, pour garnir

Lemon-Feta Yogurt Sauce

• 100 g feta cheese
• 3 tablespoons plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon honey
• Zest of one lemon
• Freshly ground pepper, to taste

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the heirloom vegetables, sweet potatoes, panko breadcrumbs, paprika, and olive oil. Mix well.
3. Spread the mixture onto a baking sheet lined with parchment paper. Roast in the oven for 15 minutes.
4. Meanwhile, in a non-stick skillet, heat the vegetable oil over medium-high heat. Add the thawed tofu cubes and sauté, stirring occasionally, until golden brown, about 7 minutes.
5. Add the cooked tofu to the roasted vegetables and mix gently.
6. Ajouter le tofu cuit aux légumes rôtis et bien mélanger.
7. In a food processor, blend all the sauce ingredients until smooth. Refrigerate until ready to use.
8. To serve, spread the lemon-feta yogurt sauce on a plate.
9. top with the vegetable and tofu mixture, and garnish with chopped parsley and extra crumbled feta. Enjoy this flavourful and colourful dish!