Spicy Tofu Lentil Curry
This warming Indian-inspired curry brings together crispy pan-fried tofu and red lentils in a rich coconut tomato sauce loaded with aromatic spices. It is a deeply satisfying vegan meal that provides over 32g of protein per generous serving.
A rich and spicy vegan curry combining tofu and red lentils in a creamy coconut tomato sauce.
Nutrition per serving
Ingredients
Protein
Base
Spices
Cooking
Instructions
Pan Fry the Tofu
Heat coconut oil in a large pot over medium-high heat. Add cubed tofu and cook undisturbed for 3 to 4 minutes per side until golden. Remove tofu and set aside on a plate.
Build the Curry Base
In the same pot add curry powder and toast for 30 seconds until fragrant. Add diced tomatoes and stir well scraping up any browned bits from the bottom of the pot.
Simmer the Lentils
Add rinsed red lentils and coconut milk to the pot along with 1 cup of water. Bring to a boil then reduce to a simmer and cook for 20 minutes stirring occasionally until lentils are completely tender.
Combine and Finish
Return the crispy tofu to the pot and gently fold it into the curry. Simmer for 2 more minutes to allow the flavors to meld together then serve over rice or with flatbread.
Substitutions
Common mistakes
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