Spiced Tofu and Lentils with Turmeric Rice

1 package (400 g/14 oz) extra firm tofu

10 ml dried oregano

2 ml dried thyme

10 ml garlic powder

10 ml onion powder

2 ml black pepper

4 ml salt

1 ml cumin

1 ml paprika

30 ml vegetable oil

1 lentils, drained and rinsed

Turmeric rice:

500 ml water

2 ml turmeric powder

375 ml uncooked brown rice

Garlic sauce:

1 clove garlic, minced

125 ml lower fat yogurt

½ ml onion powder

1 pinch of cumin

To serve:

2 tomatoes, sliced

½ large cucumber, sliced

Preheat the oven to 175°C (350°F) and line 2 baking sheets with aluminum foil.

Cut the tofu into 2.5 cm/1 inch slices and place on one of the baking sheets.

In a medium bowl, mix together the oregano, thyme, garlic powder, onion powder, black pepper, salt, cumin, paprika, and vegetable oil. Brush ¾ of this spice mixture onto the tofu and place in the oven for 20 minutes.

Toss the lentils in the remaining spice mixture and spread onto the other baking sheet. Bake for about 13 minutes, until a little crispy.

Prepare the rice: In a small pot with a lid, bring water and turmeric to a boil. Add the 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 the garlic, yogurt, onion powder, and cumin. Serve sauce with tofu and lentils.

Serve with vegetables—grilled, roasted, or fresh will make the perfect side.

Print Options:

Spiced Tofu and Lentils with Turmeric Rice