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Za'tar tofu and carrot, kale & raisin tabbouleh
Zaatar spiced tofu with roasted autumn vegetable and herb lentils
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 0g kale
- 2 tsp black sesame seeds (use half) (Sesame)
- 1 handful of fresh coriander (use half)
- 1 tbsp za'atar (use half) (Ground Sumac, Roasted Onion Granules, Sea Salt, Rubbed Thyme, Rapeseed Oil)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 1 unwaxed lemon (use half)
- 80g dried brown lentils (use half) (whole brown lentils (100%))
- 2 garlic clove
- 1 onion (use half)
- 200g chantenay carrots (use half)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 647
Protein: 38g
Carbs: 49g
Fat: 34g
Ingredients
- 1 unwaxed lemon
- 200g chantenay carrots
- 2 tsp black sesame seeds (Sesame)
- 20g raisins (Raisins, Sunflower Oil)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 handful of fresh coriander
- 2 garlic clove
- 80g kale
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 1 tbsp za'atar (Ground Sumac, Roasted Onion Granules, Sea Salt, Rubbed Thyme, Rapeseed Oil)
- 80g dried brown lentils (whole brown lentils (100%))
Nutritional Information
Calories: 641
Protein: 38g
Carbs: 49g
Fat: 34g
Za'tar tofu and carrot, kale & raisin tabbouleh
Zaatar spiced tofu with roasted autumn vegetable and herb lentils
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel the onion and cut into 6 wedges. Halve the carrots lengthways. Place onto one side of a lined baking tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Cook in the oven for 20 mins, until golden and soft.
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Put into a bowl and toss with the za'atar, 1 tsp oil and a good pinch of sea salt to coat. Add to the tray with the onion and carrots and cook for the remaining time.
- Meanwhile, finely chop the parsley, coriander and chives. Drain and rinse the lentils. Quarter the lemon. Put the lentils into a mixing bowl and add the raisins, parsley, coriander and half the chives. Season with the juice from one-quarter of the lemon, sea salt and black pepper.
- Put the yoghurt in a small bowl. Grate the garlic and add to the yoghurt, along with the remaining chives, the juice from another quarter of the lemon and a pinch of sea salt.
- After 20 mins, add the kale to the tay with the tofu. Drizzle with 1/2 tsp oil and a pinch of sea salt. Return to the oven for 5-8 mins, until golden and crispy.
- Stir the kale and roasted vegetables through the lentils and transfer to a serving bowl. Place the tofu on top and drizzle over the garlic yoghurt. Garnish with the black sesame seeds sprinkled on top.
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