Monday, July 29, 2013

TOFU LENTIL SALAD



This I recipe I found on one of my favorite blogs Door Sixteen. It is a tasty salad combining lentils, tofu spicy dressing and greens.  Honestly I wouldn't even call it a recipe just some ingredients thrown together. Very healthy and flavorful.



TOFU LENTIL SALAD (vegan)

adapted from 

Serves 2
8 oz super or extra-firm tofu
1 tbsp peanut oil
salt
1 tbsp mirin
1 tbsp brown rice vinegar
1 tbsp Sriracha (or to taste)
5 oz salad greens, any type
1/2 cup cooked lentils (Either make a bunch in advance and store them in the fridge, or cheat and buy a vacuum-sealed pack from Trader Joe’s — they go a LONG way)
Spicy peanut dressing (I’m lazy, so I buy Spicy Peanut Vinaigrette from Trader Joe’s, but you can certainly make your own)
Whatever other stuff you have in the fridge: Avocados, cherry tomatoes, sprouts…
Slice the tofu into quarters, press to remove excess moisture and cut into chunks. Heat a cast iron pan over medium-high heat, then add peanut oil. When the oil is hot, add the tofu in a single layer and sprinkle with salt. I follow all of Isa Chandra’s advice when cooking tofu — if you’ve had trouble getting it to come out nice and brown, definitely take a look at her suggestions.
Once the tofu is nicely browned on all sides, reduce the pan heat slightly and add in the mirin, vinegar and Sriracha. Toss with a spatula to coat, and turn off the burner. Let the tofu sit in the hot pan while you prepare the greens.
In a large bowl, toss the greens, lentils and any other veggies with the salad dressing. Divide into two bowls, and top with tofu cubes. Done! 

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