Lentil & tofu bowl with smoky romesco sauce

Want some tofu recipe inspiration? Give this Lentil & fofu bowl with smoky romesco sauce a go! It's vegan-friendly and full of tasty plant goodness.

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

Serves 2 portions

Prep time: 10 mins

Cook time: 38 mins

Total time: 48 mins

Nutrition: per serving

Calories

391kcal

Protein

15g

Total fat

16g

Saturates

Fibre

12g

Carbs

31g

Sugar

Salt

Ingredients

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
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 jar roasted peppers
1/3 cup water
salt and pepper to taste

Method

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

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

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.

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.

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.