Gluten-Free Tofu And Aubergine Lentil Bake Recipe

Name: Gluten-Free Tofu and Aubergine Lentil Bake
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); 100 g Sambar Onion Peeled; 100 g Supreme Harvest Chilli Whole With Stem; 100 g X 3 Mtr Coriander Powder Combo; 250 g Mirchi Powder (Bedagi); 750Ml Yamama Pomegranate Grenadine Molasses; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 200 g Hello Tempayy Simply Natural Tempeh Crumbles; 500 g Whole Farm Premium Kabuli Chana (Big Size); 200 g Hommade Tomato Puree; 500 g Rivaaj Coriander Cumin Powder / Dhania Jeera Powder

Fusion cuisine

Gluten-Free Tofu and Aubergine Lentil Bake recipe

About this recipe

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

Ingredients

100 g Premium Coriander Leaves Without Roots
250 g Small-Purple Brinjal (Baingan)
100 g Sambar Onion Peeled
100 g Supreme Harvest Chilli Whole With Stem
100 g X 3 Mtr Coriander Powder Combo
250 g Mirchi Powder (Bedagi)
750Ml Yamama Pomegranate Grenadine Molasses
850 g Oleev Smart Vitafit Edibale Vegetable Oil
200 g Hello Tempayy Simply Natural Tempeh Crumbles
500 g Whole Farm Premium Kabuli Chana (Big Size)
200 g Hommade Tomato Puree
500 g Rivaaj Coriander Cumin Powder / Dhania Jeera Powder

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 20-25 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 and 1 teaspoon of chili powder. Add the tempeh to the bowl and toss to coat. Let it marinate while preparing the sauce.
6. Finely chop 1/2 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 coriander cumin powder, and 1 teaspoon of chili powder to the onion. Stir and cook for 1-2 minutes, adding 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. Simmer for 10 minutes over medium heat, stirring occasionally, until the sauce thickens. Season with salt to taste.
9. Stir in 125 g of cooked kabuli chana and heat through for 2-3 minutes.
10. Add the roasted aubergine and marinated tempeh to the sauce. Stir gently to combine and simmer over low heat for 10 minutes to meld the flavors.
11. Garnish with 2 tablespoons of freshly chopped coriander leaves before serving.