Smoky Paprika Tofu Pumpkin Bake

1. 1Preheat the oven to 200°C. Cut the pumpkin into 2cm cubes and pat the tofu dry, then cut into 2cm cubes.
2. 2Rinse the red lentils under cold water, then place in a small pot with 180 ml water. Bring to a boil, then reduce to low heat and simmer for 15 minutes until soft, stirring occasionally. Drain any excess water.
3. 3While the lentils cook, place the pumpkin cubes on a lined baking tray, toss with 1 tsp olive oil, half the smoked paprika, and a pinch of salt.
4. 4Roast the pumpkin for 20 minutes until fork-tender and starting to caramelise at the edges.
5. 5Meanwhile, heat the remaining 1 tsp olive oil in a pan over medium-high heat. Add the tofu cubes and cook for 5 minutes, turning occasionally, until golden on most sides.
6. 6Add chopped garlic, the remaining smoked paprika, and the sliced yellow capsicum to the pan with the tofu. Cook for 4 minutes until the capsicum softens.
7. 7Cut the broccoli into small florets and steam in a covered pot with 2cm of water for 4 minutes until bright green and just tender.
8. 8In a large bowl, combine the roasted pumpkin, tofu and capsicum mixture, steamed broccoli, and cooked lentils. Sprinkle with nutritional yeast and toss well.
9. 9Drizzle with lemon juice just before serving.

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