Ingredients

  • 75 grams lentils
  • 75 grams quinoa
  • 200 grams tofu
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • sesame seeds
  • 150 grams pumpkin
  • 4 leaves kale
  • sesame oil
  • salt
  • pepper

Directions

  1. Pour the lentils and quinoa in a saucepan and add 450 grams of cold water.
  2. Heat , once the water boils ; cook for 20 minutes.
  3. Cut the tofu into cubes.
  4. Mix the flour and cornstarch together and roll the tofu cubes in this mixture.
  5. Then roll in sesame seeds .
  6. Peel the pumpkin and cut into cubes.
  7. Heat the griddle and pour it generously with sesame oil .
  8. Cook pumpkin and tofu cubes .
  9. Pour over tofu dice sesame seeds .
  10. Add salt and pepper on pumpkin.
  11. Leave to fry few minutes.
  12. Wash the leaves of kale , remove the odds and tear pieces of leaves .
  13. Raise the plate : put the lentils and quinoa mixture into the bottom .
  14. Add the pumpkin and tofu cubes and a few pieces of kale
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NutritionView more

280Calories
Sodium9%DV220mg
Fat17%DV11g
Protein27%DV14g
Carbs12%DV36g
Fiber40%DV10g

PER SERVING *

Calories280Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium220mg9%
Potassium730mg21%
Protein14g27%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber10g40%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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