Bobotie

Recipe by Nikki Botha

Photo by House of Vizion

Ingredients

• 1 large onion (chopped)
• 1 can lentils (drained)
• 530 g soaked soy mince (soaked in stock)
• 50 g apricots (chopped)
• 80 g seedless raisins
• 20 ml tomato paste
• 2 tablespoons 30 ml smoked paprika
• 1 tablespoon 15 ml ground coriander
• 1 tablespoon 15 ml ground cumin
• 1 tablespoon 15 ml ground turmeric
• 1 teaspoon 5 ml mixed herbs
• 3 tablespoons 45 ml Mrs. Balls Chutney
• 1 teaspoon 5 ml mild curry powder
• Pinch of salt to taste ½ teaspoon
• 300 g silken tofu
• Pinch of Kala namak (black salt to taste)
• 1/4 teaspoon 2.5 ml turmeric
• 1 teaspoon 5 ml Dijon mustard

Instructions

1. Preheat oven to 180 degrees Celsius.
2. Sautee the chopped onion until the onions are translucent.
3. Add the lentils, the soaked soy mince, apricots, raisins, tomato paste, smoked paprika, coriander, cumin, 15 ml turmeric, mixed herbs, chutney, curry powder to a bowl. Mix it well.
4. Once the onions are sautéed, add the above mixture and cook for 5 minutes.
5. Remove from the heat and put in an oven proof dish.
6. Put the silken tofu, kala namak, 1.25 ml turmeric and Dijon mustard in a food processor and mix until smooth.
7. Place this mixture on top of your bobotie (soy mince and lentil mix) and cover the top of your bobotie.
8. Bake at 180 degrees Celsius until your tofu mixture on top begins to turn golden brown.