Warm lentil and courgette salad with crispy tofu
You can serve this warm lentil and courgette salad with crispy tofu on a piece of toast, or with rice/noodles. Alternatively, serve it on the side of grilled meat and fish – it would go really well with pork/lamb chops, beef-steak or smoked mackerel fillets.
Ingredients
Method
- Thinly slice the onion and red pepper.
- Cut the tofu into 2cm cubes. Cut the courgette into small pieces.
- Heat some oil in a non-stick frying pan then fry the tofu cubes until crispy and golden all over. Transfer them to a plate.
- Add more oil to the pan, then stir-fry the onion and red pepper for 5 minutes, then add the courgette and keep stir-frying for a couple of minutes.
- Add the vinegar and slightly caramelise the vegetables. Add the drained lentils and a dash of water.
- Stir in the mustard.
- Stir until the lentils are creamy and have warmed through.
- Fold in the tofu gently, then the parsley and the minced garlic.
- Serve warm.