Tofu Carrot Mousse
|Sesame oil||2 Tablespoon|
|Carrots||3 , sliced|
|Swede/1 parsnip, roughly chopped||1 Small|
Preheat the oven to 200Â°C/400Â°F/Gas mark 6.
Heat the sesame oil in a pan and saute the carrots and swede or parsnip over a medium heat tor 5 minutes.
Add the water and tamari and simmer until the vegetables are tender.
Transfer the vegetables to a food processor or blender, add the tofu and blend until smooth.
Spoon the mixture into a 600ml (1 pint) baking dish and bake in the oven for about 30 minutes, until just firm.
Leave to cool, then garnish with sesame seeds or parsley before serving.