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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g hard tofu
  • 1 small red onion
  • ½ red pepper
  • ½ medium courgette
  • 1 Tbsp red wine vinegar
  • 1 tin lentils drained or 1 cup cooked puy lentils
  • 1 Tbsp Dijon mustard
  • 1 clove of garlic minced
  • Pepper
  • Chopped parsley
  • Oil for cooking

Method
 

  1. Thinly slice the onion and red pepper.
  2. Cut the tofu into 2cm cubes. Cut the courgette into small pieces.
  3. 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.
  4. 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.
  5. Add the vinegar and slightly caramelise the vegetables. Add the drained lentils and a dash of water.
  6. Stir in the mustard.
  7. Stir until the lentils are creamy and have warmed through.
  8. Fold in the tofu gently, then the parsley and the minced garlic.
  9. Serve warm.