Tomato, crispy tofu & lentil salad with spice vinaigrette
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This vibrant salad has become my go to weeknight dinner because it comes together in just thirty minutes and honestly tastes even better than restaurant versions. The combination of crispy pan fried tofu, protein packed lentils, and fresh tomatoes creates something truly satisfying, and I love how the warm spice vinaigrette with cumin and nigella seeds brings everything to life. Lentils are nutritional powerhouses too, loaded with fiber and iron to keep you feeling energized and full. Best of all, these are humble ingredients you probably already have on hand, making this an economical choice that never feels like you're cutting corners.
Ella x
Ingredients
- 280 gramsthe tofoo co naked tofu(drained)
- 3 tbspessential olive oil
- 400 gramsessential lentils(drained and rinsed)
- 6essential tomatoes(sliced)
- 1echalion shallot(halved and thinly sliced)
- 1clove garlic(finely sliced)
- 1 tspcumin seeds
- ½ tspnigella seeds
- 1 tbspessential red wine vinegar
- ¼coriander(leaves only, roughly chopped)
Detail level
Instructions
- 1
Cut the tofu into 2cm cubes and pat dry on kitchen paper. Heat 1 tbsp oil in a frying pan over a high heat. Add the tofu, season and fry for 3-4 minutes, turning regularly until golden all over. Scoop out of the pan, set aside on a plate and cover.
- 2
Add the lentils to the pan, season and toss for 1 minute to warm through. Divide between plates with the tomatoes. Scatter the tofu on top
- 3
For the vinaigrette, add the remaining 2 tbsp oil to the pan then lower the heat to medium and add the shallot, garlic and a pinch of salt. Fry for 2-3 minutes, stirring continuously, until turning light golden. Add the cumin and nigella seeds and fry for 1 minute more, or until fragrant, then add the vinegar and take the pan off the heat. Spoon the vinaigrette over the tomatoes, tofu and lentils and scatter with the coriander to serve.
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