Combine sweet, sticky, spicy fried tofu with puy lentils, coriander and chilli for a fibre-packed dish
Prep:15 mins
Serves 2
160g dried puy lentils or lentilles vertes2 bay leaves2 tbsp rapeseed oil, plus a drizzle2 onions (350g), finely chopped180g celery, thinly sliced320g carrots, finely chopped2 tbsp fresh thyme leaves1 tbsp wholegrain mustard, plus 1 tsp2 tbsp raw apple cider vinegar1 tbsp chopped flat-leaf parsley260g extra-firm tofu2 garlic cloves, finely grated2 tsp balsamic vinegar2 tsp finely grated ginger2 tsp low-salt soy sauce4 tsp toasted three-seed mix1 tbsp fresh coriander leaves1 red chilli, chopped
STEP 1Put the lentils in a pan of water with the bay leaves, and bring to the boil. Boil for 10 mins, then turn the heat down to medium-low and cook for 20 mins more until the lentils are tender.STEP 2Meanwhile, heat the oil in a large non-stick pan over a high heat and fry the onion, stirring often until softened. Add the celery, carrots and thyme, cover with the lid, turn down the heat to medium and cook for 10 mins more, stirring occasionally until the vegetables are tender.STEP 3Drain the lentils and add these to the vegetables in the pan along with 1 tbsp of the mustard and the apple cider vinegar. Measure out half the lentil mixture and set aside – you can use these for lunches later in the week, like in our puy lentil salad with beetroot & walnuts. Toss the parsley through the remaining lentil mixture.STEP 4Cut the tofu into thick fingers. Combine the garlic, balsamic vinegar, ginger and soy sauce, then brush this over the tofu pieces.STEP 5Heat a drizzle of oil in a non-stick pan over a medium heat and fry the tofu on all sides until browned. Serve the tofu over half the lentils, topped with the mixed seeds, fresh coriander and chopped red chilli.
