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Tofu kebab with veggies, couscous and beetroot yoghurt

Smoky tofu and veg kebabs grilled with roasted spicy chickpeas, cumin carrots, red cabbage salad, quinoa, and a beetroot yohgurt dressing. A delicious, colourful, dish packed with protein and providing three of your five-a-day.


extra firm tofu (calcium-set), simple quinoa cooked, chickpeas, beetroot, red cabbage, carrots, Soya yoghurt, onion, lemon juice, black treacle, brown sugar, pomegranate mollasses, tomato puree, dijon Mustard, red wine vinegar, balsamic vinegar, garlic, cold-pressed rapeseed oil, mint, cumin seeds, paprika, iodised salt, chilli powder, chilli pepper, oregano, sumac, coriander seeds, cinnamon, black pepper

Allergen advice

Allergen advice: for allergens see ingredients in bold


Keep refridgerated and consume before the 'best before' date


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Tryptophan 0.4 G
Threonine 1.3 G
Phenylalanine 1.4 G
Methionine 0.4 G
Lysine 1.6 G
Histidine 0.7 G
Leucine 2.2 G
Valine 1.4 G
Isoleucine 1.3 G

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Written by famous nutritionist and acclaimed author TJ Waterfall (also Holy resident nutritionists) this detailed guide to the vegan diet aims to cover everything you need to know vegan diet & nutrition.

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