Lebanese Tofu with Body Boosting Veggies

Nutrition per serving

Calories440 kcal
Protein25.2 g
Carbs60.2 g
Fats12.8 g
Saturated Fat2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3.7 g
Sugars15.7 g
Fiber18 g
Sodium279 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)

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. 

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.