YOUR SOLIN GENERATED RECIPE
High-Protein Lentil and Tofu Vegetable Curry
Sautéed tofu and tender lentils simmered in a fragrant curry sauce, served over nutty brown rice with a cool dollop of Greek yogurt.
INGREDIENTS
4 oz firm tofu
0.5 cup cooked red lentils
0.25 cup cooked brown rice
0.5 cup nonfat Greek yogurt
1 cup cauliflower florets
1 cup fresh baby spinach
0.25 tsp extra virgin olive oil
1 tsp curry powder
0.25 tsp ground turmeric
1 clove garlic
0.5 tsp fresh ginger
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup vegetable broth
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Mince the garlic and grate the fresh ginger, then sauté them in the skillet for 1 minute until fragrant.
Press the tofu to remove excess moisture, cut into 1-inch cubes, and add to the skillet along with the cauliflower florets.
Cook the tofu and cauliflower for 5-7 minutes, stirring occasionally, until the tofu is lightly golden on the edges.
Stir in the cooked red lentils, vegetable broth, curry powder, turmeric, sea salt, and black pepper.
Lower the heat and simmer for 5 minutes to allow the flavors to meld and the cauliflower to become tender.
Fold in the fresh baby spinach and stir until the leaves are just wilted.
Place the warm cooked brown rice in a serving bowl and spoon the lentil and tofu curry over the top.
Finish the dish with a dollop of nonfat Greek yogurt for a creamy, high-protein cooling element.