Recipe by @nourishandflourishsyd

Sautéed Veggies

• 1 tbsp cooking oil 
• 2 handfuls kale leaves
• 1 medium zucchini, chopped
• Cherry tomatoes 
• 1 tsp Black Truffle Salt

Golden Protein Tofu cream

• 150g silken tofu
• 1/2 fresh lemon
• 3 heaped tbsp coconut yogurt
• Stevia to taste
• 1/2 tsp turmeric

Salad dressing

• Extra-virgin olive oil
• 1 tsp Rochway Cranberry Concentrates 

Method

1. Add cooking oil to a saucepan over medium heat. Once warm, add zucchini and cook for 2-3 minutes. Add kale. Once zucchini starts to appear slightly translucent, add tomato and sprinkle with black truffle. Remove from heat when zucchini is completely translucent.
2. Meanwhile, use a blender to mix all tofu cream ingredients together.
3. Lay a bed of veggies down and pour tofu cream on top… yum!