Lentil bowl with marinated tofu and roast vegetables

Ingredients

For 1 serving

• Cooked lentils100 g
• Tofu120 g
• Pumpkin150 g
• Tuscan kale60 g
• Red onion30 g
• Extra virgin olive oil1 tablespoon
• Lemon juice1 tablespoon
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

Method

1. Heat the oven to 200 °C, fan, and line a tray with baking paper. Pat the tofu dry, cut it into cubes of about 2 cm and marinate it for 10 minutes in a bowl with the lemon juice, paprika and salt.
2. Meanwhile peel the squash, scoop out the seeds and cut it into cubes of about 2 cm; peel the red onion and cut it into wedges.
3. Spread the squash, onion and tofu (lifted out of the marinade) on the tray, drizzle with the oil and roast at 200 °C for 20 minutes, turning halfway, until the squash is tender and the tofu golden.
4. Meanwhile strip the rib from the cavolo nero, wash the leaves and tear them up; add them to the tray for the last 5 minutes, until crisp at the edges.
5. Briefly warm the drained cooked lentils if you want them warm, then build the bowl with the lentils, roast vegetables and tofu; finish with a grind of black pepper.