Turmeric tofu with lentil salad
5
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Firm tofu
400 g
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground turmeric
1 tsp
Dried chilli flakes
1 tsp
Lemon(s)
½ medium, juiced
Garlic
2 clove(s), crushed
Red onion
4 medium, cut into wedges
Olive oil
2 tbs
Lentils, canned, rinsed, drained
2 400g can, (2x400g cans)
Sultanas
30 g
Fresh coriander
¼ cup(s), leaves, chopped
Flaked almonds
¼ cup(s), (20g) toasted
Instructions
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.
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