Name: Crispy Tofu and Lentil Curry with Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu, pressed and cubed; 110g Cooked Red Lentils; 150g Cauliflower florets; 1 cup Fresh Spinach; 1/2 cup Low Sodium Vegetable Broth; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated; 1 tsp Curry Powder

Crispy Tofu and Lentil Curry with Roasted Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Curry with Roasted Cauliflower

Pan-seared tofu and red lentils simmered in a fragrant turmeric-ginger broth, served with oven-roasted cauliflower florets for a satisfyingly charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.5g

Fat

10.9g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, pressed and cubed

110g Cooked Red Lentils

150g Cauliflower florets

1 cup Fresh Spinach

1/2 cup Low Sodium Vegetable Broth

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cauliflower florets with a sprinkle of curry powder and roast for 20 minutes until the edges are golden and charred.
3
While the cauliflower roasts, heat a non-stick skillet over medium-high heat and sear the tofu cubes until all sides are crispy and brown.
4
Remove the tofu from the pan and set aside.
5
In the same skillet, add the minced garlic and grated ginger, sautéing for one minute until fragrant.
6
Pour in the vegetable broth, cooked lentils, and remaining curry powder, simmering for 5 minutes to allow the flavors to meld.
7
Stir in the fresh spinach and cook just until wilted.
8
Divide the lentil curry into a bowl, top with the crispy tofu and roasted cauliflower, and enjoy immediately.