Roasted tomato, red pepper and tofu bowl

with rice, spinach, olives and basil

This light and easy-to-make bowl consists of Mediterranean ingredients combined with soy and tofu that give it an oriental touch. A fresh dish full of flavour!

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, celery, soya, gluten, mustard

Ingredients

Cherry tomatoes

Red pepper

Garlic

Manzanilla olives

Black olives

Spinach

Tofu

Basmati rice

Vegetable broth

Fresh basil

Oriental dressing

Lemon

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2611
624
23
3
88
11
8
22
0
712

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Cook the rice in plenty of water with the vegetable broth for 12 minutes. Drain the water and let the rice cool down under running tap water. Set aside.

Wash the vegetables. Cut the pepper into thick strips. Chop the spinach and basil. Slice the olives. Place the peppers, tomatoes and garlic with its peel in an oven dish and season it with a tablespoon of olive oil. Mix everything well. Bake it in the oven for 12 minutes until the vegetables start to brown. Remove from the oven and turn the oven off.

For the dressing: mix the oriental dressing with the roasted garlic (crush it with a knife, so it falls apart) and the juice of half a lemon. Mix it well and set aside.

Cut the tofu into strips of 1/2cm thick. Heat 2 tablespoons of oil in a frying pan and sauté the tofu until golden brown. Turn off the heat and add 1/3 of the dressing. Mix it until the tofu has absorbed all the liquid.

Place the rice on 1/3 of a bowl, add the spinach leaves on another 1/3, and finish with the roasted vegetables and tofu. Add the remaining dressing and garnish it with the basil and olives.