Meatless Monday – A quickie

Inspired by last week’s challenge of Buddha bowls I came up with a simple one using some of my favourite flavours.

A Middle Eastern inspired Buddha bowl

  • Roast one eggplant and half a red pepper. Put in bowl and mix with some lemon juice, tahini and a sprinkling of parsley, mint, sumac and garlic powder.
  • Combine some olive oil and balsamic vinegar with za’atar seasoning. Spread on square slices of tofu. Bake in the oven at 300°F for about 15 minutes. Slice and place on top of the vegetables.
  • Top with roast chickpeas and walnuts. Serve with pita bread.
  • Feel free to add in other vegetables and spices (eg. tomato, green onion, garlic)

Simple and delicious.


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