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    Home / Food & Drink / Recipes / Lentil & tofu bowl with smoky romesco sauce

    Lentil & tofu bowl with smoky romesco sauce

    Suitable for Vegans
    Difficulty Easy
    Serves 4
    Prep time 10 mins
    Cook time 40 mins

    Nutrients per serving

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    391 kcal 16.7 g 2 g 15 g 12.6 g 31.6 g 9 g 0.2 g

    Ingredients

    • 1 cup dried lentils
    • 1 pack of vitamin D fortified tofu, drained
    • 1 bunch kale, thinly sliced & massaged with a little olive oil.
    • 1 pint glass of cherry tomatoes, cut in half
    • 1/4 red onion, thinly sliced
    • 1/2 cup toasted almonds, coarsely chopped

    For the sauce

    • 1 cup roasted walnuts
    • 2 tbsp olive oil
    • 2 tbsp tomato puree
    • 1 tbsp red wine vinegar
    • 1/2 tsp smoked paprika
    • 3 cloves garlic
    • 1 200g jar roasted peppers
    • 1/3 cup water
    • salt and pepper to taste

    Method:

    Step 1
    Drain the tofu according to package instructions. Preheat oven to 200°C.

    Step 2
    Cook the lentils according to the package and set aside when ready.

    Step 3
    Cut the drained tofu into 1-inch cubes and arrange them on a baking tray. Lightly drizzle with olive oil and bake for 40 minutes or until lightly golden. Flip the tofu halfway through.

    Step 4
    Add all of the sauce ingredients into a blender and whizz until smooth and creamy. Add more water to create desired consistency. Season with salt and pepper.

    Step 5
    Divide the veggies into 4 bowls and top with the cooked tofu & lentils. Finish with a generous drizzle of the sauce and a sprinkle of almonds.

    Liked this? Then you’ll LOVE our Kale & Beetroot bowl recipe

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