Smoked Tofoo Earth Bowl

Name: Smoked Tofoo Earth Bowl with Basmati Rice, Harissa Drizzle & Sesame Seeds
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 125 grams Brown Basmati Rice; 1 unit(s) Bell Pepper; 1 unit(s) Avocado; 1 unit(s) Lemon; 1 unit(s) Carrot; 225 grams Smoked Tofu; 1 sachet(s) Chermoula Spice Mix; 50 grams Harissa Paste; 25 grams Sun-Dried Tomato Paste; 5 grams Black Sesame Seeds; 375 milliliter(s) Boiled Water for the Rice; ½ tsp Sugar

with Basmati Rice, Harissa Drizzle & Sesame Seeds

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:

Vegan

•Flexitarian

•Pescatarian

•Vegetarian

•Low-emission

Allergens:

Soya

•Sulphites

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

125 grams

Brown Basmati Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Avocado

1 unit(s)

Lemon

1 unit(s)

Carrot

225 grams

Smoked Tofu

(Contains: Soya)

1 sachet(s)

Chermoula Spice Mix

50 grams

Harissa Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Peanut, Nuts)

Not included in your delivery

375 milliliter(s)

Boiled Water for the Rice

½ tsp

Sugar

Nutritional information

Energy (kcal)660 kcal

Energy (kJ)2763 kJ

Fat35.8 g

of which saturates5.7 g

Carbohydrate63.3 g

of which sugars13.3 g

Dietary Fibre11.2 g

Protein25.2 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Lid

•Baking Tray

•Peeler

•Paper Towel

•Pan

•Small Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle. Rinse the brown rice in a sieve.

Pour the boiled water (2p: 375ml / 4p: 750ml) into a medium saucepan with 1/4 tsp of salt, and bring back to the boil on high heat. Add the brown rice, then reduce the heat to low.

Cover with a tight-fitting lid and cook for 20-25 mins. Drain in a sieve.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Place the pepper onto a baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat.

Roast on the top shelf until soft and slightly charred, 18-20 mins.

While the peppers char, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. Season with salt and pepper.

Juice the lemon. Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Drain the tofu and cut into 2cm cubes. Pat dry with kitchen paper.

Heat a large frying pan on high heat with a drizzle of oil.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn’t burn.

Remove from the heat, add the chermoula spice mix and turn to coat. Season with salt and pepper.

Meanwhile, in a small bowl, combine the harissa, sun-dried tomato paste, half the lemon juice and sugar (2p: 1/2 tsp / 4p: 1 tsp). Season with salt and pepper.