Golden Turmeric Braised Lentils with Seared Tofu
Brown lentils braised in bloomed turmeric and ginger, with seared tofu and a raw lemon and olive oil finish.
- 200 g brown lentils
- 200 g extra-firm tofu
- 1 tbsp avocado oil
- 1 pc onion
- 3 pc garlic
- 15 g fresh ginger
- 1 tsp ground turmeric
- ½ tsp black pepper
- ½ tsp ground cumin
- 700 ml vegetable stock
- 100 g baby spinach
- 1 tbsp extra-virgin olive oil
- ½ pc lemon
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Add to a shopping listHow the shopping list works →- Step 1
Soak the lentils in cold water for 2 hours, then drain and rinse.
- Step 2
Press the tofu between two plates under a weight for 15 minutes, then cut into 2cm cubes and pat completely dry.
- Step 3
Heat the avocado oil in a deep pan over medium-low heat. Add the chopped onion, crushed garlic, grated ginger, turmeric, black pepper and cumin. Stir continuously for 2 minutes until fragrant - the fat and pepper are what make the turmeric worth using.
- Step 4
Add the drained lentils and stir to coat them in the spiced oil. Pour in the stock, bring to a brief boil, then drop to a gentle simmer, cover, and cook for 25 minutes until completely tender.
- Step 5
While the lentils cook, heat a dry heavy pan over medium-high heat. Add a splash of oil and sear the tofu for 3 minutes a side, to light golden rather than dark brown.
- Step 6
Turn off the heat under the lentils. Fold in the spinach and the seared tofu and let the residual heat wilt the greens.
- Step 7
Spoon into bowls. Drizzle each with raw extra-virgin olive oil and squeeze over the lemon just before serving.
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