Ingredients:

2 zucchinis (courgettes), diced

2 carrots, diced

2 stalks of celery, sliced

¼ pumpkin, diced

2 sweet potatoes, diced

1 red capsicum (pepper), diced

1 green capsicum (pepper), diced

2 parsnips, diced

500g firm tofu, diced

2 chillies

4 tomatoes, diced

2 packets of Freedom Foods corn chips (225g each)

 

4 avocados

300gr silken tofu

1 lemon

½ cup sultanas

2 cucumbers, diced

 

Method:

In a food processor, process avocados, silken tofu and lemon

Ensure the mixture is mixed well, add the sultanas and cucumber, set aside

Cook the remaining vegetables and chillies in a wok or saucepan until soft

Add the tofu to the mix and combine well

Sprinkle the corn chips into bowls, spoon on the vegetable and tofu mix

Finish off with the avocado (guacamole) mix on top

 

Serves 4-6 people

Recipe and Photo © Leigh-Chantelle 2008