Lebanese Tofu with Body Boosting Veggies
Nutrition per serving
Calories | 596 kcal |
Protein | 34.8 g |
Carbs | 87.2 g |
Fats | 14.5 g |
Saturated Fat | 2.2 g |
Monounsaturated Fat | 6.6 g |
Polyunsaturated Fat | 4.4 g |
Sugars | 23.1 g |
Fiber | 26.7 g |
Sodium | 408 mg |
Ingredients
Sweet Potato | |
Green Bell Pepper (capsicum) | |
Red Bell Pepper (capsicum) | |
Red Onion | |
Extra Firm Tofu | |
Olive Oil | |
Canned Lentils | |
Shawarma Seasoning |
Preparations
1. Heat the oven to 200 C (390 F)
1. Heat the oven to 200 C (390 F)
2. Clean the sweet potato skin and chop in 2cm cubes.
3. Remove the core/dice the peppers into 2cm cubes.
4. Peel/chop the red onion into 2 cm pieces.
5. Drain/rinse the lentils.
6. Drain the tofu and press out the moisture using paper towels. Cut into bite-size chunks.
Cooking Instructions
1. Place the vegetables into a bowl with half a tbsp of olive oil and a pinch of salt (optional) and pepper.
1. Place the vegetables into a bowl with half a tbsp of olive oil and a pinch of salt (optional) and pepper.
2. Gently toss to coat and evenly layer onto a baking tray. Cook near the top of the oven for about 20 minutes until tender and crispy around the edges.
3. In a bowl, mix the shawarma spice with 3 tbsp of water and add a pinch of salt (optional) and pepper.
4. Combine to make a thin paste. Add the tofu to the paste and mix to coat.
5. Heat a medium frying pan over medium heat and cook the tofu for 8 minutes. Stir regularly.
6. Once the vegetables are cooked, add the lentils to the baking tray with a pinch of salt (optional) and pepper and toss everything together.
7. Serve the vegetables/lentils with the tofu chunks on top.