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🍽️ Marinated Tofu with Korma Spices, Cauliflower and Lentils

292 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 10 g ginger (1 piece)
• 1 clove garlic
• 1 tsp curry powder
• 0.5 tsp ground cumin
• salt
• pepper
• 40 ml coconut milk (4 tbsp)
• 120 g red lentils
• 400 g small cauliflower (0.5 small cauliflower)
• 1 tbsp lime juice
• 50 g baby spinach
• 10 g cilantro (0.5 bunch)
• 1 tbsp coconut oil

Instructions

1. 1. Slice the tofu.
2. 2. Peel the ginger and the garlic.
3. 3. Finely chop the ginger and the garlic.
4. 4. Put curry powder, cumin, salt, pepper, coconut milk, and the chopped ginger into a bowl.
5. 5. Stir the spice mixture in the bowl well.
6. 6. Brush the tofu with the marinade.
7. 7. Let the tofu marinate, covered, for 1 hour.
8. 8. Cook the lentils in double the amount of water.
9. 9. Simmer the lentils over medium heat for 35 to 40 minutes.
10. 10. Wash the cauliflower.
11. 11. Cut the cauliflower into small florets.
12. 12. Cook the cauliflower florets in a pot with a little boiling water for 5 minutes over medium heat.
13. 13. Remove the cauliflower florets from the pot.
14. 14. Chop the cauliflower florets finely.
15. 15. Season the chopped cauliflower florets with salt, pepper, and lime juice.
16. 16. Wash the spinach.
17. 17. Shake the spinach dry.
18. 18. Wash the coriander plant.
19. 19. Shake the coriander plant dry.
20. 20. Pick off the coriander leaves.
21. 21. Pat the marinated tofu dry.
22. 22. Heat coconut oil in a grill pan.
23. 23. Fry the tofu in the pan for 3 minutes on the first side over medium heat.
24. 24. Fry the tofu for 3 minutes on the second side over medium heat.
25. 25. Mix the seasoned cauliflower and the spinach with the lentils.
26. 26. Divide the vegetable-lentil mixture among plates.
27. 27. Garnish the plates with the tofu and the fresh coriander leaves.

Nutrition per serving

• kcal: 292
• Protein: 26 g · Fett/Fat: 11 g · Carbs: 21 g