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Curried Tofu & Lentils

Serving Size

1

Ingredients

  • Spicy Tofu with Lentils
  • 4 oz. extra firm tofu drained
  • 3 tbsp olive oil
  • 2 tsp curry powder
  • 1 1/2 cups cauliflower cut into florets
  • 1 tsp lemon juice
  • ¾ cup cooked lentils
  • Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 1 tsp lemon juice
  • 1/2 cucumber sliced
  • 1 tsp minced garlic

Directions

  • Preheat oven to 475°F. Wash and prepare the vegetables.
  • Wrap the tofu in paper towels and press to remove excess water.
  • Cut the tofu into cubes and toss with 2 tbsp of olive oil and curry powder.
  • Toss the cauliflower separately with the remaining 1 tbsp of olive oil. Spread the tofu and cauliflower on a foil-lined baking sheet.
  • Bake for 20 minutes, flipping halfway through. Alternatively, air fry the tofu cubes at 375°F (190°C) for 12–15 minutes, shaking halfway through.
  • In the meantime, mix the Greek yogurt, lemon juice, cucumber, and garlic in a small bowl to make the yogurt sauce.
  • Transfer the roasted tofu and cauliflower to a plate. Drizzle with lemon juice. Serve with yogurt sauce and cooked lentils on the side.

Notes

No Tofu: Use chicken breasts

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