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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.
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