Garlic Lentils And Tofu Recipes

Steps:

• Combine tomato paste, water, wine, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil and and reduce the heat to low. Simmer uncovered for about 15 minutes, then set aside.
• Wash and sort through the lentils, removing any sticks, pebbles, etc. and bring 3 cups of water to a boil. Lower the heat and cook the lentils, loosely covered, for about 20 minutes or until soft but not disintegrating. Drain any excess water.
• While the lentils are cooking, make the tofu "ground beef" by draining it very well and drying it off with paper towels, then (here comes the fun part), smash it into a bunch of pieces, so it has a ground beef or scrambled egg like consistency.
• Mix the tofu pieces in a bowl with the pepper (I just shake some on, roughly 1/2 tsp), olive oil, and soy sauce. Brown in a frying pan/skillet for a couple minutes until it somewhat resembles ground beef and let cool for a few minutes.
• Combine the cooked lentils, crumbled and cooked tofu, breadcrumbs, zucchini, egg whites, and about 1/2 cup of the tomato sauce in a large bowl and mix well.
• Shape the mixture into a loaf and place into an ungreased 9 x 5 loaf pan. Bake at 350F for 45 minutes.
• Pour the remaining tomato sauce mix over the top of the loaf, and bake for another 15 minutes.
• Place onto a serving plate and let cool for about 10 minutes before cutting into 8 slices and serving.

Steps:

• Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce.
• Reduce to low, cover, and simmer for 25- 30 minutes.
• Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils.
• Simmer for 20- 25 minutes.
• Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup.
• Serve hot!
• Great garnished with lowfat sour cream.

Steps:

• Thinly slice onion and mince garlic. Peel gingerroot and mince. In a sieve rinse lentils and drain. In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden. Add gingerroot and cook, stirring, 1 minute. Add lentils and water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
• While lentils are boiling, rinse tofu and trim ends. Cut tofu into 1/2-inch cubes and gently press between paper towels to remove excess moisture.
• In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin seeds, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils and gently stir in tofu cubes. Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and salt to taste.
• Serve curry over rice.

Steps:

• Drain tofu, and squeeze water out with your method of choice, being careful not to crumble tofu. Dice tofu and toss with 1 tbsp of curry powder. Set tofu aside and allow it to absorb flavor while prepping vegetables.
• After dicing vegetables, heat oil in the bottom of a stew pot or dutch oven over medium heat and add tofu. Allow tofu to sear until brown for a couple of mins, then turn them and allow the other sides to brown. Add diced onion, garlic, and bell pepper, and saute until onions are translucent. I like my carrots soft, so I microwave or boil them for a few mins before adding them, but feel free to add them straight in if you like.
• Add coconut milk, the remaining curry powder, cinnamon stick, and water, increase heat to medium high, and stir. While curry is coming to a simmer, rinse lentils well in a colander and add when a simmer is achieved. Simmer for 20 mins, stirring occasionally, or until lentils are cooked soft to the tooth. If your family prefers a thicker consistency, add water/corn starch mixture now and stir until thickened. Remove from heat and add peas. Season with salt and cayenne pepper to taste, and serve with or without rice. Garnish with crumbled cashews if desired.