Name: Lentils and tofu with rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/4 cup red lentils, rinsed; 1 1/4 cups water; 10 oz extra firm tofu, pressed for 15 minutes and patted dry; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 1/4 tsp salt; 1/4 tsp garlic powder; 1 1/2 tsp lemon juice; 1/4 tsp black pepper

Nutrition

Per serving

584 calories

Protein: 42g; 27% of calories
Carbs: 65g; 42% of calories
Fat: 21g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, lentils, salt, and water. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes without lifting the lid, until the water is absorbed and the rice is tender.
While the grains cook, cut the pressed tofu into 3/4-inch cubes. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and leave undisturbed for 3 minutes to form a crust. Continue cooking, turning occasionally, until golden brown on all sides, about 5 more minutes.
Whisk the soy sauce, lemon juice, garlic powder, and black pepper in a small bowl. Pour the mixture over the tofu and toss for 1 minute until the sauce is absorbed and the tofu is glazed. Remove the rice and lentils from the heat and let rest covered for 5 minutes.
Fluff the rice and lentils with a fork. Spoon the grains onto a plate and top with the glazed tofu cubes.

Nutrition

Ingredients

Instructions

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