← All recipes

🍽️ Creamy Lentil Dal with Crispy Tofu and Quinoa

770 kcal · 30 min · 4 servings

Ingredients

• tofu, plain 500 g
• cornstarch 2 tbsp
• garlic, granulated 1 tsp
• salt pinch
• pepper, black ground pinch
• oil 4 tbsp
• shallots 3 pcs
• garlic cloves 5 pcs
• ginger, fresh 20 g
• zucchini 2 pcs
• broccoli 0.5 pcs
• curry powder 1 tbsp
• cinnamon pinch
• cumin 1 tsp
• lentils, red 200 g
• tomatoes, chopped 600 g
• vegetable broth 1 L
• quinoa 200 g
• cilantro, fresh 15 g
• organic limes 1 pcs

Instructions

1. 1. Place the tofu in the freezer the day before.
2. 2. Let the tofu thaw wrapped in kitchen paper on the day of cooking.
3. 3. Press the tofu gently with a plate to remove moisture without crushing it.
4. 4. Preheat the oven to 200 degrees Celsius with top and bottom heat.
5. 5. Line a baking tray with baking paper.
6. 6. Tear the tofu into bite-sized pieces.
7. 7. Mix the tofu in a bowl with 2 tablespoons of cornstarch, garlic powder, salt, and pepper.
8. 8. Add 1 tablespoon of oil and mix everything evenly.
9. 9. Spread the tofu pieces on the baking tray.
10. 10. Bake the tofu for approx. 25 minutes, turning it once.
11. 11. Halve and peel the shallots.
12. 12. Dice the shallots finely.
13. 13. Peel the garlic cloves and the ginger.
14. 14. Finely chop the garlic and ginger.
15. 15. Wash the zucchini.
16. 16. Remove the ends of the zucchini.
17. 17. Cut the zucchini into cubes.
18. 18. Wash the broccoli thoroughly.
19. 19. Divide the broccoli into small florets.
20. 20. Peel the stem of the broccoli.
21. 21. Cut the broccoli stem into small cubes.
22. 22. Heat 3 tablespoons of oil in a pot over medium heat.
23. 23. Sauté the shallots with garlic and ginger for approx. 2 minutes.
24. 24. Season the mixture generously with salt, pepper, curry, cinnamon, and cumin.
25. 25. Add the lentils.
26. 26. Deglaze the lentils with chopped tomatoes and vegetable broth.
27. 27. Simmer the dish covered for approx. 20 minutes on low heat.
28. 28. Add the zucchini and broccoli 5 minutes before the end of the cooking time.
29. 29. Cook the vegetables covered for approx. 5 minutes.
30. 30. Rinse the quinoa thoroughly in a sieve with lukewarm water.
31. 31. Bring 600 milliliters of salted water to a boil in a pot over high heat.
32. 32. Add the quinoa.
33. 33. Cook the quinoa covered for approx. 12 minutes on low heat.
34. 34. Remove the pot from the stove.
35. 35. Let the quinoa swell for approx. 5 minutes.
36. 36. Wash the coriander.
37. 37. Shake the coriander dry.
38. 38. Pluck the coriander leaves from the stems.
39. 39. Wash the lime.
40. 40. Cut the lime into wedges.
41. 41. Finally, adjust the seasoning of the lentil dal.
42. 42. Distribute the quinoa on plates.
43. 43. Place the lentil dal on top of the quinoa.
44. 44. Place the tofu bites on top.
45. 45. Garnish the dish with coriander and lime wedges.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 770
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 92 g