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Method:

  • Olive oil 45 ml
  • Onions ,diced 200 g
  • Garlic 30 g
  • Cumin (ground) 20 ml
  • Coriander (ground) 20 ml
  • Lentils, red 500 g
  • Water 600 ml
  • 280g Tofu (firm)
  • Parsley, fresh, chopped 20 g
  1. Method:

    • Heat oil in a pot and sauté onion for 4 – 5 min and add garlic, Robertsons Paprika, Robertsons Ground Cumin, Robertsons Ground Coriander and lentils cook for a further 1 – 2 min.
    • Add Knorr Tomato Pronto, water, Knorr Aromat and Robertsons Veggie Seasoning. Bring to boil and simmer for 20 min, stirring occasionally.
    • While the lentils are cooking, cut tofu into 8 rectangular pieces and pat dry. Heat 15ml oil in a pan to medium heat and sear the tofu for 3 min on each side until golden brown. Season with salt and pepper before turning over. Add more oil if needed. Remove from heat.
    • When the lentil mixture is ready, stir in the chopped parsley (add extra water should you feel it’s too thick). Pour into a serving dish, top with tofu pieces and serve.
  2. Chef's Tip:

    • Serve on cous-cous or toasted pita bread.