SPINACH TOFU SCRAMBLE WRAP

SERVES 2 LARGE WRAPS

FOR THE SPINACH

1 small onion

1 garlic clove

1/2 tbsp. vegan margarine

1/2 cup (100 g) frozen spinach, defrosted

1 tbsp. oat cream, or other plant- based cream

FOR THE TOFU SCRAMBLE

1 small onion

1 large tomato

1/2 red pepper

9 oz. (250 g) tofu

3 tbsp. olive oil

3/4 tsp. ground turmeric

1 1/2 tsp. curry powder

2 tbsp. soy sauce

2 tbsp. soy milk, or other plant- based milk

sea salt

freshly ground black pepper

2 tbsp. chopped chives

FOR THE WRAPS

2 large wraps

2 cups (40 g) arugula

NUTRITIONAL VALUES

Calories: 586kcal
Fat: 34g (4.8g S.Fat)
Carbs: 56.8g
Protein: 19.6g
Sugar: 12.1g
Sodium: 1258mg

METHOD

Peel the onion and garlic, then chop the onion and crush the garlic to make the spinach mixture. In a skillet, melt the margarine and sauté the onion over medium heat. With the lid on, add the spinach and allow it to wilt. Stir in the cream and garlic, then set aside to thicken slightly.

Peel and chop the onion for the tofu scramble. Remove the stalk and seeds from the tomato and chop the flesh. The pepper should be seeded and chopped. Using your fingers, crumble the tofu. In a pan, heat the oil and fry the onion and tofu crumbs for 1 minute over high heat, then reduce to medium and continue to fry until golden brown. Cook for 3–4 minutes more after turning the mixture, adding the turmeric and curry powder. Cook for 3–4 minutes more after adding the soy sauce. After that, add the tomato and soy milk. Season with salt and pepper to taste and continue to simmer gently for a few minutes. Finally, remove the pan from the heat and fold in the chives.

Warm the wraps and lay them out on a work surface to assemble. Top each wrap with the spinach, tofu scramble, and arugula. Fold the wrap's left and right sides over the filling. Then, fold up the bottom half, lightly press down, and roll up the wrap from the bottom edge. Cut each wrap in half and wrap in aluminium foil to take with you if desired.

FOCACCIA WITH SPINACH HUMMUS & RED LENTIL KOFTA

SERVES 4 PORTIONS

FOR THE KOFTA

1/2 cup (125 g) red lentils

1/2 cup (120ml) vegetable stock

1 tbsp. whole-wheat breadcrumbs

2 tbsp. all-purpose flour

pinch of sea salt

pinch of hot paprika

pinch of smoked paprika

1 tbsp. scallions, sliced into rings

olive oil, for frying

FOR THE HUMMUS

3⁄4 cup (200 g) canned chickpeas

juice of 1 small lemon

1/2 cup (100 g) frozen spinach, thawed

3 1/2 tbsp. extra virgin olive oil

2 tsp. tahini

1 tsp. ground cumin

1 tsp. sea salt

1/2 tsp. curry powder

pinch of chili powder

2 small garlic cloves, crushed

FOR THE SANDWICHES

4 small cherry tomatoes

1 large focaccia

2 handfuls of mixed salad leaves

1 small red pepper, sliced

NUTRITIONAL VALUES

Calories: 447kcal
Fat: 19.9g (2.8g S.Fat)
Carbs: 53.6g
Protein: 16.6g
Sugar: 7.4g
Sodium: 191mg

METHOD

To make the lentil kofta, cook the lentils in the stock in a covered pan over medium heat for 10–15 minutes, or until soft.

Meanwhile, to make the hummus, drain the chickpeas and combine them with the remaining hummus ingredients in a mixing bowl. Purée everything in a handheld blender until smooth and creamy. Place aside.

Allow the lentils to drain in a strainer and cool slightly before puréeing thoroughly with a handheld blender. Put them in a mixing bowl with the breadcrumbs, flour, salt, both types of paprika, and scallions, and combine everything until it's a firm consistency. Form about 16 small balls from the mixture with your hands. In a pan, heat the frying oil and cook the kofta in batches over medium heat, turning once, until brown all over. Allow to drain on paper towels.

Depending on the size of the tomatoes, halve or quarter them. Divide the bread into four sections and, if desired, warm it in the oven before slicing each section open horizontally. Divide the hummus, salad leaves, peppers, tomatoes, and four lentil kofta among the bread quarters.