Turmeric tofu with lentil salad
99% fat-free plain yoghurt
Dried chilli flakes
½ medium, juiced
2 clove(s), crushed
4 medium, cut into wedges
Lentils, canned, rinsed, drained
2 400g can, (2x400g cans)
¼ cup(s), leaves, chopped
¼ cup(s), (20g) toasted
- Drain tofu and wrap in paper towel. Place on a plate and top with a second plate weighed down with a can of lentils. Set aside for 30 minutes. Cut tofu into 8 thick slices.
- Combine yoghurt, cumin, coriander, turmeric, chilli flakes, lemon juice and garlic in a shallow dish. Add tofu and turn to coat. Cover and place in fridge for 30 minutes.
- Meanwhile, preheat oven to 200°C. Place onions in a baking dish and drizzle with 2 teaspoons oil. Bake for 25-30 minutes or until softened. Transfer to a bowl and add lentils, sultanas and coriander. Combine.
- Heat 1½ tablespoons oil in a non-stick frying pan over medium heat. Cook tofu for 3-4 minutes each side or until golden. Serve lentil salad topped with tofu and almonds.