Tomato, crispy tofu & lentil salad with spice vinaigrette
A spiced vinaigrette brings a huge punch of flavour to this colourful vegan salad. It can be served warm or at room temperature
- Serves4
- CourseLunch
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Ingredients
- 280g pack The Tofoo Co Naked Tofu, drained
- 3 tbsp Essential Olive Oil
- 400g can Essential Lentils, drained and rinsed
- 6 Essential Tomatoes, sliced
- 1 large echalion shallot, halved and thinly sliced
- 1 clove garlic, finely sliced
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- 1 tbsp Essential Red Wine Vinegar
- ¼ x 25g pack coriander, leaves only, roughly chopped
Method
Cut the tofu into 2cm cubes and pat dry on kitchen paper. Heat 1 tbsp oil in a frying pan over a high heat. Add the tofu, season and fry for 3-4 minutes, turning regularly until golden all over. Scoop out of the pan, set aside on a plate and cover.
Add the lentils to the pan, season and toss for 1 minute to warm through. Divide between plates with the tomatoes. Scatter the tofu on top
For the vinaigrette, add the remaining 2 tbsp oil to the pan then lower the heat to medium and add the shallot, garlic and a pinch of salt. Fry for 2-3 minutes, stirring continuously, until turning light golden. Add the cumin and nigella seeds and fry for 1 minute more, or until fragrant, then add the vinegar and take the pan off the heat. Spoon the vinaigrette over the tomatoes, tofu and lentils and scatter with the coriander to serve.
Cook’s tip
Make sure to cook the seeds until they’re just golden and fragrant. If they overcook, they can turn a little bitter. This is a great lunchtime option to serve 2 – save leftovers in the fridge and enjoy the next day.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,094kJ/ 262kcals |
|---|---|
Fat | 15g |
Saturated Fat | 2.2g |
Carbohydrates | 14g |
Sugars | 5.3g |
Fibre | 5.6g |
Protein | 14g |
Salt | 0.5g |