Savory Yogurt Bowl by @fitgreenmind

35 min

1 serving

🍆

150 g

Eggplant

🍅

85 g

Cherry tomatoes

🍅

7.5 ml

Tomato paste

🫙

2 g

Ground cumin

🧂

1.5 g

Salt

🍋

10 ml

Lemon juice

🌿

10 g

Fresh cilantro

🫗

10 ml

Oil

🫘

100 g

Tofu

🥢

7.5 ml

Soy sauce

🌶️

2.3 g

Paprika

🥣

100 g

Vegan yogurt

🌿

8 g

Fresh dill

🍋

Lemon

🍞

40 g

Bread

  1. Fry
    • Eggplant
    • Oil

    Fry the eggplant without oil for 3-4 minutes, then add some oil and keep roasting.

  2. Add
    • Cherry tomatoes
    • Ground cumin
    • Lemon juice

    Add the cherry tomatoes, tomato paste, ground cumin, salt, lemon juice and cilantro, stir and let it simmer for 10 minutes.

  3. Mix
    • Salt
    • Oil
    • Tofu

    Mix the tofu or tempeh with soy sauce, salt, paprika and oil.

  4. Air-fry
    • Tofu

    Air fry or bake the tofu mixture at 190C for 10-15 minutes.

  5. Stir
    • Salt
    • Lemon juice
    • Vegan yogurt

    Stir together the vegan yogurt, dill, salt and a squeeze of lemon.

  6. Assemble
    • Bread
    • Eggplant
    • Cherry tomatoes

    Assemble everything and enjoy with some bread.

Savory Yogurt Bowl by @fitgreenmind

35 min

1 serving

🍆

150 g

Eggplant

🍅

85 g

Cherry tomatoes

🍅

7.5 ml

Tomato paste

🫙

2 g

Ground cumin

🧂

1.5 g

Salt

🍋

10 ml

Lemon juice

🌿

10 g

Fresh cilantro

🫗

10 ml

Oil

🫘

100 g

Tofu

🥢

7.5 ml

Soy sauce

🌶️

2.3 g

Paprika

🥣

100 g

Vegan yogurt

🌿

8 g

Fresh dill

🍋

Lemon

🍞

40 g

Bread

Preparation Steps

  1. Step 1/6

    Fry the eggplant without oil for 3-4 minutes, then add some oil and keep roasting.

  2. Step 2/6

    Add the cherry tomatoes, tomato paste, ground cumin, salt, lemon juice and cilantro, stir and let it simmer for 10 minutes.

  3. Step 3/6

    Mix the tofu or tempeh with soy sauce, salt, paprika and oil.

  4. Step 4/6

    Air fry or bake the tofu mixture at 190C for 10-15 minutes.

  5. Step 5/6

    Stir together the vegan yogurt, dill, salt and a squeeze of lemon.

  6. Step 6/6

    Assemble everything and enjoy with some bread.

Composition

Ingredients

Types

Vegetables, Condiments, Herbs and Spices, Seasonings, Fruits, Bakery

Ingredients

Eggplant, Cherry tomatoes, Tomato paste, Ground cumin, Salt, Lemon juice, Fresh cilantro, Oil, Tofu, Soy sauce, Paprika, Vegan yogurt, Fresh dill, Lemon, Bread

Notes

Eggplant (cut in cubes), Cherry tomatoes (halved), Salt (to taste, for the sauce, for the crumble, for the base), Oil (for roasting the eggplant, amount not given, for the tofu crumble), Tofu (or tempeh, crumbled), Vegan yogurt (thick), Fresh dill (chopped), Lemon (a squeeze, for the base), Bread (to serve)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

470 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

Calcium: 290mg, Iron: 5.4mg, Potassium: 850mg, Sodium: 980mg, Magnesium: 95mg

Vitamins

Vitamin C: 28mg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Anytime, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Chunky, Creamy

Flavors

Earthy, Savory, Tangy

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform