Tibetan Red Lentil and Tofu Curry

This Tibetan Red Lentil and Tofu Curry will leave your house smelling divine! Fresh ginger, garlic, onions, curry and cumin seeds infuse this dish with flavour, and the red lentils create a thick, creamy base. This is super quick and easy to make and a perfect healthy meal for a busy weeknight dinner.

Press your tofu by placing something heavy on top of it or by using a Tofu Press for about 15 minutes. Cut the tofu into 1/2 inch cubes and set it aside. In a large saucepan, heat 1 tbsp of oil over medium heat. Add the chopped onion and saute until soft about 2 minutes. Add the garlic and ginger and cook 1 minute longer.

Add the broth and the lentils and bring it to a boil over high heat. Reduce the heat and simmer it partially covered for about 30 minutes, stirring occasionally until the lentils are tender.

Meanwhile in a large wok or deep skillet, heat the remaining 1 tbsp of oil over medium heat. Add the whole cumin seeds and cook for about 30 seconds. Add the tofu and cook until lightly browned about 5-7  minutes stirring occasionally. Add the curry powder and salt and stir for about a minute. Add the lentil mix to this skillet and stir well to combine. Allow it to simmer over medium heat for about 5-10 minutes until the sauce has thickened.

Serve warm with naan bread and leafy greens or rice:)

Adapted from Klein, Donna. “Red Lentil and Tofu Curry”.  The Chinese Vegan Kitchen.

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5.0 from 1 reviews

Tibetan Lentil and Tofu Curry

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Fresh ginger, garlic, onions, curry and cumin seeds infuse this tofu dish with flavour, and the red lentils create a thick, creamy base.

Website: WhatTheHeckDoIEatNow.com

Adapted From: Klein, Donna. "Red Lentil and Tofu Curry". The Chinese Vegan Kitchen.

Serves: 2-3

Ingredients

• 1 block of extra firm tofu drained.
• 2 tbsp canola oil.
• 1 medium onion chopped
• 3 large cloves of garlic pressed
• 1 tbsp fresh grated ginger
• 3 cups vegetable broth
• ½ cup red lentils, rinsed and drained
• 1 tsp whole cumin seeds
• 1 tsp curry powder
• ¼ tsp salt
• pepper to taste

Instructions

1. Press your tofu in a tofu press for about 15 minutes.
2. Cut tofu into ½ inch cubes and set aside.
3. In a large saucepan, heat 1 tbsp of oil over medium heat,
4. Add the chopped onion and saute until soft about 2 minutes.
5. Add the garlic and ginger and cook 1 minute.
6. Add broth and lentils and bring it to a boil over high heat.
7. Reduce heat and simmer partially covered for about 30 minutes, stirring occasionally until lentils are tender.
8. Meanwhile in a large wok or deep skillet, heat the remaining 1 tbsp of oil over medium heat.
9. Add cumin and cook about 30 seconds.
10. Add the tofu and cook until lightly browned about 5-7 minutes stirring occasionally.
11. Add the curry powder and salt and stir for about a minute.
12. Add the lentil mix to this skillet and stir well to combine.
13. Allow it to simmer over medium heat for about 5-10 minutes until the sauce has thickened.
14. Serve warm with naan bread and/or rice.

3.5.3208