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
Utensils:
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
1.
Preheat the oven to 180 degrees.
2.
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.
3.
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.
4.
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.
5.
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.
6.