NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Lentils (198g)

100 grams Extra-Firm Tofu

1 medium Zucchini (spiralized, 196g)

1 cup Cherry Tomatoes (150g)

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nutritional Yeast (16g)

2 cloves Garlic, minced

1/4 cup Onion, diced (40g)

PREPARATION

• 1

  Preheat the oven to 400°F. Toss the cherry tomatoes with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until slightly charred and softened.

• 2

  While the tomatoes roast, heat the remaining olive oil in a pan over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the extra-firm tofu (crumbled into small pieces) to the pan and cook for 3-4 minutes until it starts to brown slightly.

• 4

  Stir in the cooked lentils and allow the mixture to warm through for about 2 minutes.

• 5

  Add the nutritional yeast to the pan, stirring to combine and create a creamy sauce that coats the lentils and tofu.

• 6

  Using a spiralizer, create zucchini noodles from the medium zucchini. Quickly toss the zucchini noodles into the pan, stirring gently to coat them in the sauce without overcooking, about 1-2 minutes.

• 7

  Fold in the roasted tomatoes gently. Season with salt, pepper, and fresh herbs like basil if desired.

• 8

  Serve immediately in bowls, enjoying the blend of creamy sauce, tender tofu, and the freshness of roasted tomatoes and zucchini noodles.