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Photo of Turmeric tofu with lentil salad by WW

Turmeric tofu with lentil salad

5 - 9
PersonalPoints™ per serving
Total Time
1 hr 40 min
10 min
30 min


Firm tofu

400 g

99% fat-free plain yoghurt

150 g

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground turmeric

1 tsp

Dried chilli flakes

1 tsp


½ medium, juiced


2 clove(s), crushed

Red onion

4 medium, cut into wedges

Olive oil

2 tbs

Lentils, canned, rinsed, drained

2 400g can, (2x400g cans)


30 g

Fresh coriander

¼ cup(s), leaves, chopped

Flaked almonds

¼ cup(s), (20g) toasted


  1. 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.
  2. 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.
  3. 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.
  4. 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.