YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing
Pan-seared tofu and protein-rich lentils tossed with fresh kale and cucumber, drizzled in a bright, nutty lemon-tahini dressing.
INGREDIENTS
200g Extra Firm Tofu
70g Cooked Lentils
10g Nutritional Yeast
5g Tahini
20g Raw Kale
50g Sliced Cucumber
15g Fresh Lemon Juice
2g Garlic Powder
PREPARATION
Press the extra firm tofu between paper towels to remove as much moisture as possible, then cut into bite-sized cubes.
In a small bowl, toss the tofu cubes with nutritional yeast and garlic powder until evenly coated.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally, until they are golden and crispy.
Place the raw kale in a large mixing bowl, add a teaspoon of the lemon juice, and massage the leaves with your hands for 1-2 minutes until they become dark green and tender.
Add the cooked lentils, sliced cucumber, and crispy tofu cubes to the bowl with the kale.
In a small ramekin, whisk together the remaining lemon juice and tahini with a teaspoon of water until the dressing is smooth and creamy.
Pour the lemon-tahini dressing over the salad and toss well to ensure every ingredient is lightly coated before serving.