Turmeric tofu, lentil & roasted vegetable salad

Ingredients

• 1 tsp Coles Minced Garlic
• 1 tsp Coles Ground Turmeric
• 300g Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces
• 600g pkt frozen seasoned sides farmhouse vegetables
• 400g can lentils, rinsed, drained
• 140g pkt Coles Australian Chopped Kale
• 3 tsp apple cider vinegar

Method

Step 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Combine garlic and turmeric in a small bowl. Season. Place the tofu and half the garlic mixture in a shallow bowl. Toss to combine.

Step 2

Place the tofu mixture and the vegetables on the lined tray. Roast for 20-25 mins or until tofu is golden and crisp and the veggies are tender.

Step 3

Transfer the vegetable mixture to a serving platter with the lentils, kale and vinegar. Gently toss to combine.

Step 4

Preheat oven to 180°C. Line a large baking tray with baking paper. Combine garlic and turmeric in a small bowl. Season. Place the tofu and half the garlic mixture in a shallow bowl. Toss to combine.

Step 5

Place the tofu mixture and the vegetables on the lined tray. Roast for 20-25 mins or until tofu is golden and crisp and the veggies are tender.

Step 6

Transfer the vegetable mixture to a serving platter with the lentils, kale and vinegar. Gently toss to combine.

Original recipe from Coles