Cauliflower and Tofu ‘Paneer’ on a Lentil Bed

Serves

2

Good for:

Lunch,
Dinner

Ingredients

  • 100g/½ cup green lentils
  • 100g/½ cup black lentils
  • 1 small head of cauliflower (about 500g), divided into florets
  • 1 block tofu, firm or extra-firm, well-pressed and chopped into 1-inch/2cm cubes
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil

For the marinade

  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon mustard or whole-grain mustard
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder, optional

For coriander dressing:

  • 2 tbsp EVO oil (use according to how runny you want the dressing to be)
  • 1 large handful of fresh coriander leaves
  • 1 hot chilli pepper, seeded, if desired
  • Juice of 1 lime (approx. 60mls)
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon fine salt

Step by Step Instructions

Step 1

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1.5cm. Bring to a rolling boil over medium-high heat, reduce the heat to low, and simmer until tender but not mushy, for about 30-40 minutes.

Step 2

Whisk all the ingredients for the marinade in a bowl.

Step 3

Add the tofu and cauliflower, mix well to coat, and leave to marinate for at least 20 minutes.

Step 4

Heat the oven to 425ºF/200ºC.

Step 5

Evenly spread the ‘paneer’ and cauliflower florets on an oiled baking sheet and roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife – 20 to 25 minutes.

Step 6

Meanwhile, make the dressing: combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

Step 7

When the cauliflower and paneer are ready, serve on the bed of lentils drizzled with a couple (or more!) tablespoons of the coriander dressing.

Step 8

Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using

More Recipes

Roast Cauliflower Stew

Roast Cauliflower Stew

Roast Cauliflower StewBy Green Veganwww.instagram.com/greenvegan1Serves 4Good for: Lunch,DinnerIngredients 1 medium white onion, finely chopped 2 cloves garlic, finely chopped 3 medium potatoes, scrubbed, peeled (if needed) and cut into quarters 4 medium carrots,...

Roasted squash, red onion and Brussel sprouts

Roasted squash, red onion and Brussel sprouts

Orange and pomegranate saladKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 1 medium butternut squash 1 red onion 400g Brussel sprouts Olive oil salt and pepper For the...

Orange and pomegranate salad

Orange and pomegranate salad

Orange and pomegranate saladKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 3 handfuls winter mixed salad leaves 1/2 small red onion thinly sliced 2 medium oranges...