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Lunch

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.

Ingredients

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

Allergen advice

Allergen advice: for allergens see ingredients in bold

HOW TO STORE

Keep refridgerated and consume before the "best before" date

HOW TO HEAT

Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Vitamin K 9.0 UG
Vitamin E 1.0 MG
B1 0.2 MG
B9 (folate) 29.6 UG
Vitamin A 6568.6 IU
Vitamin C 6.3 MG
B6 0.2 MG
B5 0.3 MG
Vitamin B2 0.2 MG
B3 0.9 MG

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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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