YOUR SOLIN GENERATED RECIPE
Mediterranean Lentil Tofu Salad
Pan-seared tofu cubes tossed with earthy lentils, crisp cucumbers, and tangy feta in a bright lemon-herb dressing.
INGREDIENTS
11 oz firm tofu
0.75 cup cooked brown lentils
1 oz feta cheese
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tbsp fresh parsley
1 tbsp lemon juice
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Press the tofu for 15 minutes to remove excess moisture and cut into 1-inch cubes.
Heat a non-stick skillet over medium-high heat and sear the tofu until golden brown on all sides.
In a large mixing bowl, combine the cooked lentils, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
In a small jar, whisk together the lemon juice, olive oil, dried oregano, sea salt, and black pepper.
Add the seared tofu and crumbled feta cheese to the bowl with the vegetables and lentils.
Pour the dressing over the salad and toss gently to combine, finishing with a sprinkle of fresh parsley.