Tibetan Lentil and Tofu Curry
 
Prep time
Cook time
Total time
 
Fresh ginger, garlic, onions, curry and cumin seeds infuse this tofu dish with flavour, and the red lentils create a thick, creamy base.
Website:
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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/12/13/tibetan-red-lentil-and-tofu-curry/