Ingredients
1 pack of Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into 1cmx1cmx2cm strips.
For the Marinade:
2 tbsp rose harissa
2 tbsp tomato puree
2 tbsp cider vinegar
1 tsp ground cumin
2 cloves garlic, crushed
1 tsp Ras al Hanout seasoning
2 tbsp olive oil
Pinch of salt and pepper
For the Koshari:
4 tbsp olive oil
2 onions, finely sliced
3 cloves of garlic, finely chopped
1 tsp Ras al Hanout seasoning
200g green lentils, cooked in vegetable stock as per pack instructions
200g basmati rice, cooked in vegetable stock as per pack instructions
50g rice vermicelli, broken into 5cm pieces and fried in oil for 5-10 seconds until crispy, drain well
Small bunch of parsley, finely chopped
Small bunch of coriander, finely chopped
