Crispy Tofu Dal with Lentils
Ingredients
Dal
- 1 large onion
- 3 cloves garlic
- 30g fresh ginger
- 30g fresh coriander
- 2 tbsp vegetable oil
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp salt
- 3 bay leaves
- 2 tbsp tomato purée
- 1 packet silken tofu
- 200ml water
- 150ml oat cream
- 2 x 250g pouches pre-cooked Beluga lentils
Crispy tofu topping
- 1 block firm tofu
- 2 tsp garam masala
- 2 tsp onion powder
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
To serve
- Oat cream
- Juice of 1 lime
- Red chilli
- Fresh coriander
- Plant-based naan or roti
Preparation
Preheat the oven to 200°C fan and line a baking tray with parchment.
Press the firm tofu for 10 minutes to release excess water.
Grate the tofu using the large holes of a box grater.
Toss the grated tofu with garam masala, onion powder, turmeric, and oil, then set aside to marinate.
Finely chop the onion.
Grate the garlic and ginger.
Pick the coriander leaves and finely chop the stems.
Chop the red chilli.
Blend the silken tofu in a blender until smooth.
Heat oil in a large pan over medium-low heat.
Sauté the onion for 5 to 7 minutes until soft and translucent.
Add garlic, ginger, and coriander stems, and cook for 2 to 3 minutes.
Stir in garam masala, ground coriander, cinnamon, chilli powder, salt, and bay leaves, and cook for 1 minute.
Add tomato purée, blended silken tofu, lentils, water, and oat cream.
Bring to a boil, then lower to a simmer for 30 minutes, stirring occasionally and adding more water if it thickens too much.
Spread the marinated tofu on the prepared baking tray and bake until golden and crunchy.
Serve the dal topped with the crispy tofu and accompanied by oat cream, lime juice, red chilli, fresh coriander, and plant-based naan or roti.
Tips
Baking the grated tofu adds extra texture and protein to the dal.
This dish is perfect for an easy weeknight dinner.
