YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Curry with Brown Rice
Simmered lentils and pressed tofu in a fragrant, spiced tomato sauce with vibrant edamame and tender cauliflower served over fluffy brown rice.
INGREDIENTS
5 oz Extra firm tofu
0.5 cup Cooked brown lentils
0.75 cup Shelled edamame
2 tbsp Nutritional yeast
0.25 cup Cooked brown rice
1 cup Spinach
1 cup Cauliflower florets
0.5 tsp Olive oil
0.5 cup Tomato puree
1 tsp Curry powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
0.5 tsp Fresh ginger
PREPARATION
Press the extra firm tofu to remove excess moisture, then cut into bite-sized cubes.
Heat the olive oil in a large skillet over medium heat and sauté the minced garlic, grated ginger, and cauliflower florets until fragrant.
Add the tofu cubes to the skillet and cook for 5 minutes until the edges are lightly browned.
Stir in the curry powder, tomato puree, cooked lentils, shelled edamame, and nutritional yeast until well combined.
Lower the heat and simmer the mixture for 10 minutes, allowing the sauce to thicken and the cauliflower to become tender.
Fold in the fresh spinach and stir until just wilted, then season with sea salt and black pepper.
Portion the warm cooked brown rice into a bowl and top with the hearty lentil and vegetable curry.