Red Lentil Pasta Bowl
Ingredients
- 200g red lentil pasta
- 400g firm tofu
- 1 avocado
- 1 cucumber
- 200g savoy cabbage
- 100g fresh spinach
- 2 tablespoons sriracha sauce
- 2 tablespoons mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Preparation
Preheat oven to 200°C/400°F
Cook red lentil pasta according to package instructions
Steam savoy cabbage and fresh spinach until tender
Prepare sriracha mayo by mixing sriracha sauce and mayonnaise to taste
Sprinkle smoked paprika, garlic powder, salt, and pepper over prepared tofu. Shake to coat, place on a baking tray lined with baking parchment, and bake for 15-20 minutes until crisp and golden.
Assemble the bowl by layering steamed vegetables at the bottom, adding pasta, topping with sliced avocado and cucumber, baked tofu, and drizzling with sriracha mayo
