Name: Tofu and red lentil bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup dry red lentils, rinsed; 8 oz extra firm tofu, patted dry and sliced into 1/2-inch planks; 3/4 medium zucchini, diced; 2 tbsp nutritional yeast; 1 tsp olive oil; 3/4 cup water; 3/4 tsp salt; 1/4 tsp ground turmeric; 1/2 tsp dried thyme; 2 tbsp fresh parsley, chopped

Nutrition

Per serving

476 calories

Protein: 41g; 33% of calories
Carbs: 44g; 35% of calories
Fat: 18g; 32% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the red lentils, water, half the salt, turmeric, and dried thyme. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 10 minutes.
While the lentils simmer, heat the nonstick skillet over medium heat with the olive oil. Season the tofu planks with the remaining salt. Arrange the planks in the skillet in a single layer and cook for 5 minutes. Flip and cook for 4 minutes more until the edges are golden and lightly crisp. Done when golden and lightly crisp at the edges.
Stir the diced zucchini and nutritional yeast into the saucepan with the lentils. Cover and simmer until the zucchini is tender and the liquid is mostly absorbed, about 5 minutes. If too much liquid remains, simmer uncovered for the last minute until thickened.
Spoon the lentil and zucchini mixture onto a plate. Arrange the seared tofu planks on top and finish with the fresh parsley.

Nutrition

Ingredients

Instructions

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