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Spiced tofu and lentils with turmeric rice
This Mediterranean-inspired meal is a quick escape to Greece. A mix of delicious herbs and spices brings the lentils and tofu in this meal to life!
Ingredients
- extra firm tofu1 package (400 g/14 oz)
- dried oregano10 mL (2 tsp)
- dried thyme2 mL (½ tsp)
- garlic powder10 mL (2 tsp)
- onion powder10 mL (2 tsp)
- black pepper2 mL (½ tsp)
- salt4 mL (¾ tsp)
- cumin1 mL (¼ tsp)
- paprika1 mL (¼ tsp)
- vegetable oil30 mL (2 tbsp)
- lentils, drained and rinsed1 can (540 mL/19 oz)
- 【Turmeric rice】
- water500 mL (2 cups)
- turmeric powder2 mL (½ tsp)
- uncooked brown rice375 mL (1 ½ cups)
- 【Garlic sauce】
- garlic, minced1 clove
- lower fat yogurt125 mL (½ cup)
- onion powder½ mL (⅛ tsp)
- cuminPinch
- 【To serve】
- tomatoes, sliced2
- large cucumber, sliced½
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat the oven to 175 °C (350 °F) and line 2 baking sheets with aluminum foil.
Cut tofu into 2.5 cm (1 inch) slices and place on one of the baking sheets.
In a medium bowl, mix together oregano, thyme, garlic powder, onion powder, black pepper, salt, cumin, paprika, and vegetable oil. Brush ¾ spice mixture onto tofu and place in the oven for 20 minutes.
Toss lentils in remaining spice mixture and spread onto the other baking sheet. Bake for about 13 minutes, until a little crispy.
In a small pot with a lid, bring water and turmeric to a boil. Add brown rice, cover and return to a simmer. Cook for 20 minutes or until the water is absorbed. Fluff with a fork.
In a small bowl, mix garlic, yogurt, onion powder, and cumin. Serve sauce with tofu and lentils.
