YOUR SOLIN GENERATED RECIPE
High Protein Lentil and Tofu Curry Bowl
Sautéed extra-firm tofu and red lentils simmered in a fragrant coconut-curry broth with wilted spinach for a creamy and satisfying finish.
INGREDIENTS
0.25 cup dry red lentils
4 oz extra-firm tofu
3 tbsp nutritional yeast
1 cup fresh baby spinach
0 tsp extra virgin olive oil
0.5 cup low-sodium vegetable broth
0 cup light canned coconut milk
1 tsp curry powder
0.25 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Press the extra-firm tofu between paper towels to remove excess moisture and cut into half-inch cubes.
Rinse the red lentils thoroughly under cold running water until the water is no longer cloudy.
Heat the olive oil in a large non-stick skillet over medium heat and sauté the tofu cubes until they are golden brown on all sides.
Add the minced garlic, curry powder, and turmeric to the skillet, stirring constantly for 60 seconds until the spices are fragrant.
Pour in the dry lentils, vegetable broth, and light coconut milk, then stir to combine and bring to a gentle simmer.
Reduce the heat to low, cover the skillet, and cook for 15 to 20 minutes until the lentils are tender and the liquid is mostly absorbed.
Fold in the nutritional yeast and fresh baby spinach, stirring for about 1 minute until the spinach is just wilted.
Season the curry with sea salt and black pepper, then transfer to a bowl and enjoy while warm.