What can’t tofu do? Marinated in olive oil, garlic and Italian herbs and roasted until golden, this dish shows that it does la dolce vita as well as anything. Alongside, quinoa and navy beans tossed with spinach pesto bring vibrant flavours (and colours), while balsamic lends its unique, caramelly sweet-and-sourness to mushrooms, zucchini and peppers. Marinara, mozz and Parm tie the whole dish together.

Ingredients: Cremini mushrooms • Red bell pepper • Zucchini • Tofu (non-GMO soybean, sunflower oil, water, nigari) • Tomato sauce (tomatoes, tomato puree, dehydrated onion, extra virgin olive oil, salt, citric acid, dehydrated garlic, spices, herbs) • Navy beans (water, navy beans) • Water • Diced tomatoes (tomatoes, tomato juice, calcium chloride, citric acid) • Quinoa • Garlic • Olive oil • Mozzarella cheese (milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, cellulose, natamycin) • Spanish onion • Parmesan cheese (modified milk ingredients, milk, bacterial culture, salt, calcium chloride, microbial enzyme, natural parmesan flavour, cellulose) • Basil • Parsley • Balsamic vinegar (wine vinegar, cooked grape must, sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, lipase, cellulose, natamycin) • Sea salt • Baby spinach • Dried basil • Garlic powder • Oregano • Black pepper • Thyme • Paprika.