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

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.

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