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. Liked this? Then you'll LOVE our Kale & Beetroot bowl recipe Shop Food & Drink