Waitrose and Partners
Lentil & coconut soup with spiced tofu patties

Lentil & coconut soup with spiced tofu patties

Seasonal carrots add a sweet backnote to this simple soup. Why not get a batch of it into the freezer for cooler summer days.

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VeganVegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

Ingredients

  • 300g pack PlantLiving: Organic Firm Tofu
  • 2 onions, chopped
  • 4 tbsp Keralan Style Spice Paste
  • 40g Cooks’ Ingredients Dried White Breadcrumbs
  • ½ x 25g pack coriander, leaves chopped
  • 3 tbsp coconut oil
  • 2 large carrots, roughly diced
  • 175g red split lentils
  • 2 vegetable stock pots
  • 2 tsp ground turmeric
  • 160ml can coconut cream

Method

  1. Break the tofu into several thicknesses of kitchen paper. Cover with more paper and press firmly to remove as much liquid as possible. Transfer to a bowl. Add ¼ of the onions and all the spice paste, breadcrumbs and ⅔ of the coriander. Beat together well. Divide the mixture into 4 portions and pack each firmly into a burger shape.

  2. Heat 1 tbsp coconut oil in a large saucepan and gently fry the remaining onions and the carrots for 5 minutes. Add the lentils, stock pots, turmeric, coconut cream and 750ml water. Bring to a gentle simmer and cook for 15 minutes until the lentils are cooked and the soup has a thick, creamy consistency.

  3. Heat the remaining coconut oil in a large frying pan, then fry the tofu patties for 3-4 minutes on each side until golden.

  4. Ladle the soup into shallow bowls, place a patty on top of each and serve, sprinkled with the remaining coriander.

Cook’s tip

These delicious tofu patties make a high protein addition to any vegan supper. Don’t worry if they crack a little when you fry them. They look equally appetising broken into pieces over the soup. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,648kJ/ 395kcals

Fat

18g

Saturated Fat

11g

Carbohydrates

29g

Sugars

15g

Fibre

19g

Protein

19g

Salt

2.2g

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