RECIPE

Hearty Lentil & Vegetable Stew with Tofu

Name: Hearty Lentil & Vegetable Stew with Tofu
Cook time: 30 mins
Total time: 30 min
Yield: 4
Ingredients: 2 pouches TASTY BITE®/MD Madras Lentils; 14 oz (400 g) extra-firm tofu, pressed and cubed; 2 tbsp (30 mL) vegetable oil, divided; 1 medium yellow onion, diced; 3 cloves garlic, minced (15 g); 1 tbsp (15 g) fresh ginger, finely grated; 1 tsp (5 g) kosher salt, divided; 1/2 tsp (2.5 g) freshly ground black pepper; 1 tsp (5 g) ground cumin; 1 tsp (5 g) smoked paprika; 1/2 tsp (2.5 g) garam masala; 1/4 tsp (1 g) cayenne pepper; 1 medium red bell pepper, sliced; 2 cups (120 g) baby spinach; Juice of 1 lime (30 mL); 1/4 cup (15 g) chopped fresh coriander, for garnish; Warm basmati rice, naan, or roasted cauliflower

TIME

30 mins

INGREDIENTS

17 items

MAKES

4 servings

Golden, pan-seared cubes of seasoned tofu tossed in a deeply comforting, aromatic stew of TASTY BITE®/MD Madras Lentils, tender bell peppers, and wilted baby spinach.

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INGREDIENTS

2 pouches TASTY BITE®/MD Madras Lentils
14 oz (400 g) extra-firm tofu, pressed and cubed
2 tbsp (30 mL) vegetable oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced (15 g)
1 tbsp (15 g) fresh ginger, finely grated
1 tsp (5 g) kosher salt, divided
1/2 tsp (2.5 g) freshly ground black pepper
1 tsp (5 g) ground cumin
1 tsp (5 g) smoked paprika
1/2 tsp (2.5 g) garam masala
1/4 tsp (1 g) cayenne pepper
1 medium red bell pepper, sliced
2 cups (120 g) baby spinach
Juice of 1 lime (30 mL)
1/4 cup (15 g) chopped fresh coriander, for garnish

For Serving:

Warm basmati rice, naan, or roasted cauliflower

PRODUCTS USED

Madras Lentils
All Natural Indian Entrée

SEE DETAILS

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1
Season the Tofu: Pat the cubed tofu thoroughly dry with paper towels. In a medium mixing bowl, gently toss the tofu with 1/2 tsp (2.5 g) kosher salt, black pepper, smoked paprika, and garam masala until evenly coated.
2
Crisp the Tofu: Heat 1 tbsp (15 mL) vegetable oil in a large skillet over medium-high heat. Add the seasoned tofu cubes and cook for 6 to 8 minutes, turning occasionally, until crisp and golden brown on multiple sides. Transfer the tofu to a plate and set aside.
3
Sauté Vegetables & Aromatics: Add the remaining 1 tbsp (15 mL) vegetable oil to the skillet. Add the diced onion and sliced bell pepper, sautéing for 4 to 5 minutes until softened. Stir in the minced garlic, finely grated ginger, ground cumin, cayenne pepper, and the remaining 1/2 tsp (2.5 g) kosher salt. Cook for about 1 minute until fragrant.
4
Simmer the Stew & Wilt Greens: Pour in both pouches of TASTY BITE®/MD Madras Lentils, stirring well to combine with the aromatics. Bring to a gentle simmer for 2 to 3 minutes. Fold in the baby spinach and cook just until wilted and vibrant green.
5
Combine & Warm Through: Return the golden seared tofu to the skillet and gently toss to coat each piece in the rich lentil sauce. Simmer gently for 2 to 3 minutes until the tofu is heated through.
6
Garnish & Serve: Remove from the heat and stir in the fresh lime juice. Spoon into shallow serving bowls, garnish generously with chopped fresh coriander, and serve hot alongside warm basmati rice, naan, or roasted cauliflower.