Spicy red lentils and crisp tofu

Spicy red lentils and crisp tofu

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  • 1½ cups red lentils
  • ½ t cassia
  • ½ t ground cinnamon
  • 1 t cumin seeds
  • 1 t black mustard seeds
  • 2 T olive oil
  • 3 curry leaves
  • ½ cup chopped coriander
  • 400 g tofu
  • 1 t curry paste
  • 1 T vegetable oil

Cooking Instructions

Cook red lentils according to package instructions and drain.
In a saucepan, fry cassia, ground cinnamon, cumin seeds and black mustard seeds in olive oil until fragrant, then add the lentils and 3 curry leaves and cook, stirring, for 1 minute.
Simmer for a further 15 minutes, then fold in chopped coriander.
Drain tofu and slice into blocks. Fry in curry paste and vegetable oil to brown each side.
Serve with the spicy lentils.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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