Lentil, Aubergine & Crispy Tofu Salad Recipe

This is a good quick post-workout meal packed with protein. I used a packet of already cooked mix of puy lentils, quinoa and spelt, but you could use anything else you fancy – either only lentils or already cooked grains.

What makes this salad different is the use of tofu, which needs to be as firm as possible. When tofu is shallow fried until golden it becomes crispy on the outside but soft on the inside, and it develops a popcorn-like flavour which is very nice. It also provides a nice texture to the salad. The aubergines and roast pepper provide sweetness. This salad is bursting with flavour and textures.

Lentil, Aubergine & Crispy Tofu Salad Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 small aubergine
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 250 g extra firm tofu
  • 250 g pre-cooked grains/legumes (lentils, quinoa, spelt)
  • 225 g roasted red peppers
  • handful of coriander leaves
  • ½ tsp sweet smoked paprika
  • ½ tsp garam masala
  • ½ lemon juice
  • salt and pepper to taste
  • 1 small eggplant
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 9 oz extra firm tofu
  • 9 oz pre-cooked grains/legumes (lentils, quinoa, spelt)
  • 8 oz roasted red peppers
  • handful of coriander leaves
  • ½ tsp sweet smoked paprika
  • ½ tsp garam masala
  • ½ lemon juice
  • salt and pepper to taste

Instructions

  1. Dice the aubergine (eggplant) into 1cm pieces and shallow fry in a wok 1 tbsp of the the olive oil and sesame oil on a high heat. The aubegine will soak up most of the oil. Fry until the aubergines caramelise, turning them round as they cook so that all sides are caramelised. Set to one side.
  2. Dice the extra firm tofu into small bite size pieces, about 1cm thick. If you have the regular kind of firm tofu try pressing it beforehand to release excess moisture. In the same pan add another 2 tbsp of olive oil and shallow fry the tofu pieces on a high heat. The tofu may start spitting when it hits the heat, that’s OK, just handle with care. Fry until all sides are golden brown and crispy but regularly turning the sides round. Remove from the heat and set to one side on some kitchen paper to absorb excess oil.
  3. In a salad bowl add the grains and legumes. There are all sorts of mixtures. The choice is yours.
  4. Add the aubergines and the roasted red peppers in strips. Cut a bunch of coriander in strips, a pinch of sweet smoked paprika, half a teaspoon of garam masala, salt pepper and the juice of half a lemon. Mix well. There is already enough oil in the aubergines and tofu so I don’t tend to add any extra, but feel free.
  5. Add the crispy tofu when you’re about to serve so it retains it’s crispiness.

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