- Serves4
- CourseMain meal
- Prepare20 mins
- Cook30 mins
- Total time50 mins
Ingredients
- 300g pack PlantLiving: Organic Firm Tofu
- 2 onions, chopped
- 4 tbsp Keralan Style Spice Paste
- 40g Cooks’ Ingredients Dried White Breadcrumbs
- ½ x 25g pack coriander, leaves chopped
- 3 tbsp coconut oil
- 2 large carrots, roughly diced
- 175g red split lentils
- 2 vegetable stock pots
- 2 tsp ground turmeric
- 160ml can coconut cream
Method
Break the tofu into several thicknesses of kitchen paper. Cover with more paper and press firmly to remove as much liquid as possible. Transfer to a bowl. Add ¼ of the onions and all the spice paste, breadcrumbs and ⅔ of the coriander. Beat together well. Divide the mixture into 4 portions and pack each firmly into a burger shape.
Heat 1 tbsp coconut oil in a large saucepan and gently fry the remaining onions and the carrots for 5 minutes. Add the lentils, stock pots, turmeric, coconut cream and 750ml water. Bring to a gentle simmer and cook for 15 minutes until the lentils are cooked and the soup has a thick, creamy consistency.
Heat the remaining coconut oil in a large frying pan, then fry the tofu patties for 3-4 minutes on each side until golden.
Ladle the soup into shallow bowls, place a patty on top of each and serve, sprinkled with the remaining coriander.
Cook’s tip
These delicious tofu patties make a high protein addition to any vegan supper. Don’t worry if they crack a little when you fry them. They look equally appetising broken into pieces over the soup.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,648kJ/ 395kcals |
|---|---|
Fat | 18g |
Saturated Fat | 11g |
Carbohydrates | 29g |
Sugars | 15g |
Fibre | 19g |
Protein | 19g |
Salt | 2.2g |