Sepps PERi-Tofu Protein Bowl

Prep: 10 mins Cook: x mins

2

Looking for vegan recipes? This one’s fresh, crunchy and packed with flavour, all thanks to @sepps.

Chickpeas are full of protein so you can count on this to keep you fuelled up.

Ingredients

250g chickpeas (drained)
1 x 480g block of firm tofu
2 tbsp cornflour
Olive oil
Salt
Pepper
1 tsp smoked paprika
Sesame seeds
200g mixed lettuce
300g quinoa
4 tbsp hummus
1 lemon
FOR THE PERi-SAUCE
4 tbsp Nando’s PERi-Ketchup
1 1/2 tsp gochujang paste
1 tbsp agave syrup
1 tbsp rice vinegar
2 tbsp olive oil
A pinch of salt

Method

Step 1

To make the roasted chickpeas, put them on a baking tray and coat in oil, salt, pepper and smoked paprika. Mix well and bake for 20 minutes at 180ºc, shaking halfway.

Step 2

Break the tofu into chunks into a bowl, cover in cornflour and shake. Pop in an air fryer and drizzle with oil, then shake and bake for 18-20 minutes at 180ºc with another shake halfway.

Step 3

Add all the sauce ingredients into a bowl and mix well. Then add the cooked tofu so it’s evenly coated.

Step 4

Plate up along with the lettuce, quinoa, hummus, roasted chickpeas, sesame seeds and a squeeze of lemon.

PERi-PERi FLAVOURS

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