Tofu and Lentil Salad with Spiced Yogurt
This Tofu and Lentil Salad with Spiced Yogurt is my new go-to vegetarian salad recipe. With simple ingredients and a lot of flavor, this salad is great for healthy meal prep or an easy healthy lunch or dinner.
Ingredients
For the tofu:
- 2 blocks extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
For the yogurt sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon turmeric
- ½ teaspoon red pepper flakes
- Pinch of salt and pepper
For the lentils:
- 2 15 oz cans Heinen’s Organic Lentils drained
- ½ red onion sliced
- 2 tablespoons extra virgin olive oil
- ½ cup chopped cilantro plus more for serving
- ½ cup pine nuts plus more for serving
- Pinch of salt and pepper
Instructions
- Drain tofu and squeeze out as much excess water as you can. Wrap in a paper towel and place on a cutting board. Top with a heavy object, such as a cast iron pan. Let tofu sit for 30 minutes, letting water drain.
- Preheat oven to 400 degrees F.
- Slice tofu lengthwise in half, then cut in half widthwise, so there are 4 rectangular pieces of tofu per block.
- In a large mixing bowl, gently combine tofu, olive oil, and soy sauce. Add the corn starch and mix again. When tofu is coated evenly, place on a baking sheet lined with aluminum foil. Bake for 30 minutes, flipping halfway through.
- Combine Greek yogurt, lemon juice, garlic, turmeric, red pepper flakes, and salt and pepper in a bowl. Set aside.
- In a large bowl, combine lentils, red onion, extra virgin olive oil, cilantro, pine nuts, salt, and pepper. Mix well. Place baked tofu over lentil mixture and top with addition-al pine nuts and cilantro. Serve with a dollop of spiced yogurt sauce.
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