VEG MINI MEAL Argentinian Tofu&Lentil Stew with Buckwheat Spaghetti
|Soba (Buckwheat) Noodles|
|Cold Pressed Extra Virgin Olive Oil|
|Cert. Organic Tofu|
|Free Range Eggs|
Our love for tuscan cuisine has been our latest inspiration for this autumn menu! From the traditional Italian kitchen that has rich tuscan flavours we decided to create a dish that taste like your classic grandmothers Italian dish but with a little not so little twist of a healthy nutritious meal.
We chose to use sustainably Organic Tofu for its high nutrition content and to substitute the ordinary spaghetti with the buckwheat soba noodles for its high fibre and high protein that contains all 9 essential amino acids making it a complete source of protein.
Have this meal as a recovery meal after exercise as it contains a good dose of slow digesting fibrous carbohydrates to aid your body get all the nutrients it needs to get strong and healthy.
CHEF TIP: Eat this meal warm! Best way to have it is to mix the Tofu Stew with the spaghetti. Grate some fresh parmesan cheese over the top and you will end up with a restaurant-like meal that will blow your mind!
ALLERGENS ADVICE: Contains Gluten.
WARMING UP: Pre-heat oven @ 180ºc. Pierce film a few times and place in oven for 12min. Alternatively, microwave it for 1:30min. NOTE: When warming up in the oven, the label will turn black and film may come off slightly. This is totally normal and won’t affect in any way the quality of the food.