This recipe was two and took 40 minutes from start to finish
- Half celeriac c.300g
- 300g baby potatoes, quartered
- 4 tbsp rapeseed oil
- 75g chunky peanut butter
- 1 tsp dark brown sugar
- 1 tbsp tamarind paste
- 1 birds eye chillies, finely chopped
- 1 tbsp soy sauce
Prepare the kale and massage another 1 tbsp of the rapeseed in to the leaves, until they soften.
Put the ingredients for the gado gado in a blender with 50ml water and pulse until smooth (you may need to more water but I overdid mine and it was too runny so proceed with caution!).
Spread the kale on top of the celeriac and potatoes and bake for 10 minutes until they become crunchy. You may need to turn them over to ensure even cooing. Check 7 minutes in.
Finally fry the tofu in the final tbsp of oil for a two minutes each side, until golden brown.
Assemble with the roasted veg first, topped with tofu and coated in dressing.