Baked Tofu And Aubergine With Spiced Lentils Recipe

Name: Baked Tofu and Aubergine with Spiced Lentils
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 100 g Premium Coriander Leaves Without Roots; 250 g Small-Purple Brinjal (Baingan); 250 g Sambar Onion (Sambar Eerulli); 750Ml Yamama Pomegranate Grenadine Molasses; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 250 g Mirchi Powder (Bedagi); 100 g X 3 Mtr Coriander Powder Combo; 100 g Supreme Harvest Chilli Whole With Stem; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 200 g Hello Tempayy Simply Natural Tempeh Crumbles; 200 g Hommade Tomato Puree; 50 g Alburyani Cinnamon Aromatic & Sweet Spice

Fusion cuisine

Baked Tofu and Aubergine with Spiced Lentils recipe

About this recipe

A hearty and flavorful vegan dinner featuring baked tofu, roasted aubergine, and spiced lentils in a rich tomato sauce, finished with a touch of pomegranate molasses for a tangy-sweet kick.

Ingredients

100 g Premium Coriander Leaves Without Roots
250 g Small-Purple Brinjal (Baingan)
250 g Sambar Onion (Sambar Eerulli)
750Ml Yamama Pomegranate Grenadine Molasses
900 G Kikkoman Naturally Brewed Dark Soy Sauce
250 g Mirchi Powder (Bedagi)
100 g X 3 Mtr Coriander Powder Combo
100 g Supreme Harvest Chilli Whole With Stem
850 g Oleev Smart Vitafit Edibale Vegetable Oil
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
200 g Hello Tempayy Simply Natural Tempeh Crumbles
200 g Hommade Tomato Puree
50 g Alburyani Cinnamon Aromatic & Sweet Spice

Instructions

1. Preheat the oven to 180° C (356° F).
2. Chop 1 aubergine into small chunks and place them on a non-stick oven tray. Drizzle with 2 tablespoons of vegetable oil and toss to coat. Bake for 20 to 25 minutes until softened and slightly crispy.
3. Drain 300 g of tempeh and cut into chunks.
4. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Fry the tempeh pieces, turning occasionally, until golden on all sides. Remove from heat.
5. In a small bowl, mix 1 tablespoon of pomegranate molasses, 1 tablespoon of soy sauce, and 1 teaspoon of chili powder. Add the tempeh pieces to the bowl and toss to coat. Let them marinate while preparing the sauce.
6. Finely chop 1/2 an onion. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat and gently fry the onion until softened.
7. Add 2 teaspoons of ground coriander, 2 teaspoons of cinnamon, and 1 teaspoon of chili powder to the onion. Fry for 1-2 minutes, stirring, and add a splash of water if needed to prevent sticking.
8. Add 400 g of tomato puree and 2 whole chilis (pierced with a knife) to the saucepan. Cook on medium heat for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.
9. Add the roasted aubergine and marinated tempeh to the sauce. Stir gently to combine and simmer on low heat for 10 minutes.
10. Serve hot, garnished with freshly chopped coriander leaves.