NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked red lentils (150g)

100g firm tofu

1 cup cauliflower florets (107g)

0.5 cup whole wheat flour (60g)

1 garlic clove, minced

1 teaspoon grated ginger

0.5 teaspoon ground cumin

0.25 teaspoon ground turmeric

1 teaspoon olive oil

Salt to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

• 2

  In a bowl, gently mash the tofu with a fork until crumbled. Add the cooked red lentils and mix together.

• 3

  Lightly steam or microwave the cauliflower florets until just tender, then roughly chop them. Stir into the lentil-tofu mixture.

• 4

  Add minced garlic, grated ginger, ground cumin, ground turmeric, salt, and olive oil to the mixture. Mix well until all the spices are evenly incorporated.

• 5

  In a separate bowl, combine the whole wheat flour with a pinch of salt and a few tablespoons of warm water. Mix until a soft dough forms; adjust water as needed.

• 6

  Divide the dough into small balls and roll each into a thin circle. Spoon a generous portion of the lentil-cauliflower filling onto one half of each circle.

• 7

  Fold over the dough to create a pocket and press the edges firmly with a fork to seal, creating samosa pockets.

• 8

  Place the pockets on the prepared baking tray. Brush a little extra olive oil on top if desired, to aid browning.

• 9

  Bake for 20-25 minutes or until the pockets turn golden and crisp.

• 10

  Serve warm, enjoying as a nutritious breakfast, lunch, or dinner.