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Code:DEAL
10% off €30 OR 15% off €40
00h 00m 00s
Code:DEAL
Lentil & tofu bowl with smoky romesco sauce
23 Nov 2022 • 4 min read
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- Lentil & tofu bowl with smoky romesco sauce
The smokey romesco sauce is easy to make and the perfect flavour to add to the lentils and tofu. If you find that tofu and lentils lack flavour, this recipe is the one for you!
Vegan
Gluten Free
Easy
Prep time: 10 mins
Cook time: 38 mins
Total time: 48 mins
Nutrition: per serving
Calories
391kcalProtein
15gTotal fat
16gSaturates
2gFibre
12gCarbs
31gSugar
9gSalt
0gIngredients
- 125g dried lentils
- 1 pack tofu, drained
- 1 bunch kale, thinly sliced & massaged with a little olive oil
- 12 cherry tomatoes, cut in half
- 1/4 red onion, thinly sliced
- 1/2 cup toasted almonds, coarsely chopped
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
- 3 cloves garlic
- 1 jar roasted peppers
- 1/3 cup water
- salt and pepper to taste
Method
1
Drain the tofu according to package instructions. Preheat oven to 200°C.
2
Cook the lentils according to the package and set aside when ready.
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.
4
Add the walnuts, olive oil, tomato puree, red wine vinegar, remaining spices, garlic, peppers and water into a blender and whizz until smooth and creamy. Add more water to create the desired consistency. Season with salt and pepper.
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.
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