Nutrition, Nutritionist


This plant-based bobotie from Nikki Botha at Green Monday SA is just as satisfying and comforting as its traditional counterpart...


• 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


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.


Rudolph van Wyk's picture
Rudolph van Wyk

Vegan bobotie

This looks like a very nice recipe. Will definitely try it!

Yummy Recipe

Thanks for the feedback - Green Monday has some really great dishes!

Share Your Thoughts...

You must have Javascript enabled to use this form.