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Tofu and lentils topped with edamame puree and a delicious sesame sauce make this bowl flavourful and packed with protein.
Fill a large pot 3/4 full of water, add a pinch of salt and lentils. Bring to a boil, then cover tightly, reduce heat and simmer for approximately 15 - 20 minutes or until lentils are tender. Strain lentils and set aside.
Cut the broccoli into bite sized pieces. Discard the stem.
In a large pan on medium heat, add oil and crumble the tofu into the pan. Cook for 2 - 3 minutes.
Add the edamame and broccoli to the pan. Add the Vegano Sesame Sauce. Cook until the vegetables are to your liking.
Toss the lentils into the pan.
To assemble, spoon out lentil and vegetable mixture into bowls and top with Vegano Edamame Puree. Garnish with hemp hearts.