Welcome! Today, we're diving into the incredible versatility of tofu while crafting a dish that celebrates flavour, ease of cooking, and its positive environmental impact. This Tofu Masala with Green Lentils recipe is a delightful fusion of textures and tastes that will convert even the most hesitant tofu tasters.
Why Tofu?
Choosing tofu over meat offers numerous environmental advantages. Tofu production generates fewer greenhouse gases, uses less land and water, and is more resource-efficient compared to livestock farming. This shift helps mitigate pollution, conserves natural resources, and reduces the carbon footprint associated with food production. Opting for tofu contributes to a more sustainable food system, making a positive impact on the environment.
RECIPE
Ingredients:
For the Curry: 1 block Firm Tofu
1 cup Green Lentils
Fresh Coriander (for garnish)
Fresh Parsley (chopped)
*Paste:
2 Garlic Cloves
Half an Onion
1 and Half Chillis
Handful of Cashews (optional) Sauce:
1 tbsp Paste
2 tsp Masala Spice
2/3 Small Tomatoes
1 tbsp Coconut Cream
200ml Almond Milk (substitute with any plant milk)
1 tbsp Gram Flour (for thickening, add more if needed)
1 tbsp Almond Flour (optional)
Method:
1. Prep and Cook Lentils: Start by cooking the green lentils according to package instructions. These can cook in the background whilst you prep the curry.
2. Create the Flavourful Paste: Blend the garlic cloves, onion, chilis, and cashews to form a paste. You'll have more than needed; store the excess for later use.
3. Begin the Sauce Base: In a pan over medium heat, add a tablespoon of the prepared paste. Cook for approximately 2 minutes to release the flavours.
4. Infuse w/ Tandoori Spice: Introduce the tandoori spice to the pan, coating the paste. Let it cook for an additional minute, allowing the spices to fuse with the paste.
5. Incorporate Tomatoes and Cream:Â Add the chopped tomatoes to the pan, cooking for around 3-5 minutes before introducing the coconut cream. Allow the cream to melt and integrate into the mixture.
6. Thicken: Pour in the almond milk, bringing the concoction to a gentle boil. Gradually stir in the gram flour to thicken the sauce. Adjust the quantity based on desired consistency. For added richness, include almond flour (if using).
7. Cool, Blend, and Reheat: Let the mixture cool slightly before transferring it to a blender. Blend until smooth. Reheat the blended sauce in the pan over low heat.
8. Prepare Tofu: Dice the firm tofu into bite-sized pieces. Add them to the pan and cook for approximately 8-10 minutes, allowing the tofu to absorb the flavours of the sauce.
9. Infuse with Freshness: Just before finishing, chop some parsley and fold it into the simmering dish.
10. Garnish and Serve: Plate your Tofu Tandoori with Green Lentils, garnishing it with fresh coriander.
*Put the excess paste into a sealed container and store it in the fridge or freeze it for later. This flavour-packed paste isn't limited to just this recipe; it's your secret weapon for jazzing up stir-fries, curries, or even soups in a snap. So, don't throw it just yet!
Final Thoughts:
Dig into this vibrant dish that's not just a celebration of tofu's adaptability, but a testament to the magic of seasoning, and the sheer simplicity of crafting a dish that's bursting with flavour while being eco-friendly. Whether you're raising an eyebrow at tofu or you're a full-on aficionado, this recipe is set to ignite your taste buds and possibly turn you into a tofu devotee! Embrace this culinary journey and relish every bite that harmonises a medley of flavours. Happy cooking and here's to enjoying a meal that's both delicious and environmentally conscious!Â
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