Vegan Lentils with Soy & Ginger Tofu

Ingredients

For the lentils:

• 1 cup green or brown lentils, rinsed

• 3 cups vegetable broth or water

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt & pepper, to taste

For the tofu:

• 14 oz firm or extra-firm tofu, drained and pressed

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp grated fresh ginger

• 1 tsp rice vinegar

• 1 tsp maple syrup or agave (optional)

• 1 clove garlic, minced

For garnish:

• Chopped scallions

• Sesame seeds

• Fresh cilantro (optional)

Instructions

1. Cook the lentils:

   • In a medium pot, sauté onion and garlic in a little oil until soft.

   • Add lentils, cumin, smoked paprika, and broth.

   • Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender. Season with salt and pepper.

2. Prepare the tofu:

   • Cut tofu into cubes.

   • In a bowl, mix soy sauce, sesame oil, ginger, garlic, rice vinegar, and maple syrup. Toss tofu in the marinade for 10–15 minutes.

3. Cook the tofu:

   • Heat a non-stick skillet over medium-high heat.

   • Pan-fry tofu cubes until golden and slightly crisp on all sides, about 6–8 minutes.

4. Combine and serve:

   • Serve lentils in bowls topped with soy-ginger tofu.

   • Garnish with scallions, sesame seeds, and cilantro.