Easy Lentil Dahl With Crispy Baked Tofu?

easy lentil dahl with crispy baked tofu display image dcad
easy lentil dahl with crispy baked tofu display image dcad

Easy lentil Dahl with crispy baked tofu?

Ingredients (2 servings)

– 300g firm tofu
– 1 tbsp cornflour
– 1 tsp salt
– 1 medium brown onion
– 2 cloves garlic
– 2 fresh tomatoes or 200g of canned tomatoes
– 1 tsp fresh ginger, minced
– 2 cups vegetable stock
– 1 cup dry red split lentils
– 1 cup soy milk
– 1 tbsp coconut sugar or maple syrup
– 1 tbsp curry powder
– Juice of 1 lemon
– 4 cups of spinach, chopped


Preheat oven to 220 degrees Celsius, bake.

Chop tofu into cubes and add to large container with lid. Add the corn starch and salt, put the lid on and shake until all the tofu is coated.

Lightly grease an oven tray and spread the tofu out evenly. Bake for 12-15 minutes or until crispy but not burned.

Heat a large frying pan on medium heat. Add a dash of your vegetable stock and then add the onions. Sauté until soft, then add the garlic, ginger, coconut sugar, tomatoes and curry powder. Keep adding small amounts of veggie stock to deglaze the pan. Add the lentils and the remaining stock and let it simmer until half the liquid has absorbed. Add the soy milk and stir through. Leave it to simmer until the lentils are tender. When you’re ready to serve, stir through the spinach in the pan and let it wilt slightly. I like to add the lemon juice right at the end too.

Serve with the tofu on top. I don’t like to mix it in as it loses crispiness pretty fast!

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