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.


Preparation time: 60 mins
Main ingredients: potatoes, lentils, fennel, tofu
difficulty level: easy
serves: 3-4
suitable for: vegan, lactose-free, gluten-free, nut-free, high-protein


1 pound (500g) organic potatoes
smoked salt, about 3 tsp
olive oil, about 3 tbsp

Fennel & Tofu: 
1 package of organic tofu (200g)
2-3 organic fennel bulbs
2-3 tbsp olive oil
1 tsp smoked salt
1 tsp paprika powder
1 tsp cumin, ground

1 cup organic mountain lentils or brown lentils
3 cups water
1 tbsp vegetable stock concentrate

For the potatoes:

Preheat oven to 200 °C / 390 °F.
Rinse your potatoes under water. If you prefer, peel your potatoes (since I'm using organic potatoes, I like to leave the skin on). Cut them in half, quarters or several cubes, depending on the size. Spread evenly onto a baking sheet, and coat with olive oil and smoked salt.
Bake in the oven for about 50 minutes or until golden brown on top.

For the fennel & tofu:  

Rinse off your fennel bulbs. Cut into medium-small chunks and place in an oven-proof dish with some olive oil, smoked salt, pepper, paprika powder and ground cumin. 
Cut the tofu into similarly sized chunks and add to the fennel. Stir to combine.
Once the potatoes have been in the oven for 15–20 minutes, add in the fennel and tofu mix on a second tray, and bake for about 30 minutes or until soft.

For the lentils:

Place the lentils in a small saucepan, cover with cold water and vegetable stock concentrate, and place over medium-high heat. Bring to the boil, then turn the heat down to low and simmer for 30 minutes, or until cooked through. 

Once everything is cooked through, serve with a bit of mustard and perhaps some chopped walnuts sprinkled on top. 


Cook once, eat twice

Since my boyfriend and I try to be as efficient as possible in the kitchen, we always cook enough food to cover dinner and lunch the next day. This recipe tastes great the next day – both heated up or cold. To heat up, combine all ingredients in a large pan, add a splash of water or oil, and warm up on medium heat for about 5 to 10 minutes.