Ingredients

• Ingredients (serves 6)
• 400g red lentils
• 300g silken tofu
• 400g tinned chopped tomatoes
• 1 onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1-2 tsp chilli powder
• 1.5 tsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp turmeric powder
• 1 veggie stock cube
• 3/4 cup nutritional yeast
• 1.5 tsp garam masala
• 600g super-firm tofu (the vac packed kind)
• 600g cauliflower
• 3 tbsp curry powder
• Oil
• Salt

Directions

• Instructions
• 1. Rinse your lentils then get them onto simmer in 600ml of water for 20-30 minutes until tender.
• 2. Meanwhile, add a splash of oil to a pan and fry the onion for ~5 minutes until soft, then add the garlic, ginger and all the spices (apart from the garam masala) and fry for a couple more.
• minutes.
• 3. Chuck the silken tofu, chopped tomatoes and the fried onion & spices into a food processor and blitz until smooth.
• 4. Once the lentils are cooked, tips of blended mix into the pan and stir. Crumbling the stock cube, then seasoned with nutritional yeast and garam masala and salt to taste. Depending on the consistency you want, you can add a little bit of water and stir while you continue to prepare the rest.
• 5. Cube your super firm tofu then throw it in the bowl with cauliflower. Add drizzle of oil, curry powder, and salt, and toss to coat
• 6. Put the tofu and cauliflower in the air fryer at 200°F for 10 to 12 minutes or until it is done to your liking.
• 7. Served topped with tofu and cauliflower along with bread rice if desired.

Photos