Gluten-Free Tofu And Aubergine Lentil Bake Recipe

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

  • - Schwartz Coriander Leaf Jar
  • Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Jalpur Coriander Powder Dhana Powder
  • 100G Chinese Five Spice Pouch, 100G
  • - Chilli Powder Rajah
  • 225G Ebru Pomegranate Molasses, 225G
  • - Ktc Vegetable Oil
  • 400 g Manning Impex Frozen Tempeh 400G
  • - Petti Delicato Extra Fine Passata

Instructions

  1. 1. Preheat the oven to 180°C (356°F).
  2. 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. 3. Drain 300 g of tempeh and cut into chunks.
  4. 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. 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. 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. 7. Add 2 teaspoons of ground coriander, 2 teaspoons of five-spice 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. 8. Add 400 g of passata and 2 whole chilis (pierced with a knife) to the saucepan. Simmer for 10 minutes over medium heat, stirring occasionally, until the sauce thickens.
  9. 9. 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.
  10. 10. Garnish with 2 tablespoons of freshly chopped coriander leaves before serving.