Preheat the oven to 200°C. Combine the carrots, onion and fennel in a large ceramic baking dish.

In a small bowl, whisk together the cumin, cinnamon, lemon juice, garlic, brown sugar, vinegar and 1 tablespoon of the olive oil. Drizzle over the vegetables and roast for 30 minutes or until the carrots are tender.

Heat the remaining oil in a large non-stick frying pan over medium heat. Add the tofu and cook for 1–2 minutes or until golden on each side.

Divide the roasted vegetables among four shallow serving dishes, top with tofu and cannellini beans and sprinkle with coriander and pistachios.

1 serve = ½ unit protein, 1 unit carbohydrates, 1 1/2 units vegetables, 3 units fats