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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


  • 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


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.

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