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Roasted Fennel, Lentil & Tofu with Smoky Potatoes

reading time: 3 min



Since fall and winter are the ultimate for nourishing and warming comfort food here's another one of my personal go-to recipes! Autumnal oven-roasted crispy fennel with tofu (my favourite way to eat fennel so far), brown lentils and smoky potatoes wedges.
This is not only a delicious hearty meal, but also another great example of combining all three essential food groups: carbs (potatoes, fennel), fats (oil, p.r.n. walnuts), and protein (lentils, tofu).
TIP: If you don't have any fennel at hand, you can adjust this recipe by using Brussels sprouts OR kale OR red cabbage instead. For the kale and red cabbage I would advise to cook it separately, as I don't think it will cook well in the oven.

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