YOUR SOLIN GENERATED RECIPE
High-Protein Lentil and Tofu Curry Bowl
Sautéed golden tofu and red lentils simmered in a fragrant curry broth with tender spinach and a cool dollop of high-protein Greek yogurt.
INGREDIENTS
0.33 cup dry red lentils
4 oz extra firm tofu
0.25 tsp olive oil
1 clove garlic
1 tsp fresh ginger
1 tbsp yellow curry powder
1 cup water
1 cup fresh spinach
0.25 cup nonfat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture then cut into half-inch cubes.
Heat the olive oil in a medium pot over medium-high heat and sauté the tofu cubes until they are golden and crisp on all sides.
Add the minced garlic and grated ginger to the pot and stir for one minute until the aromatics are fragrant.
Stir in the dry red lentils, yellow curry powder, sea salt, black pepper, and water.
Bring the mixture to a boil then reduce the heat to low and simmer covered for 15 to 20 minutes until the lentils are tender.
Remove the lid and fold in the fresh spinach until it is just wilted from the residual heat.
Transfer the curry to a bowl and top with a dollop of nonfat Greek yogurt before serving.