What to do with the other half of the packet of those gorgeous Beluga lentils? That was my quest today. Here is what I did. Its sweet and sour with a little bit of heat from the chilli. Lets make tofu seductive, I thought (realising that this might be a contradiction in terms). This recipe serves 2.
Photographed today in natural light.
Ingredients
300g firm tofu
1 aubergine (eggplant)
1/2 large onion chopped.
125g Cooked Beluga lentils (1/2 Merchant Gourmet pack)
400g tin of chopped tomatoes
1 tbsp pomegranate molasses*
1 tbsp light soy sauce
1 tsp of 5 spice powder
1 tsp hot chilli powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 or 3 whole red and green Bird's Eye chillies (optional)
3 tbsp vegetable oil
Shredded mint leaves to serve (optional)
Method
* If you can't get Pomegranate molasses substitute juice of a half a lime or lemon and 2 tsp of honey, maple syrup or agave syrup. You are trying to achieve a sweet/sour taste.
Photographed today in natural light.
Ingredients
300g firm tofu
1 aubergine (eggplant)
1/2 large onion chopped.
125g Cooked Beluga lentils (1/2 Merchant Gourmet pack)
400g tin of chopped tomatoes
1 tbsp pomegranate molasses*
1 tbsp light soy sauce
1 tsp of 5 spice powder
1 tsp hot chilli powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 or 3 whole red and green Bird's Eye chillies (optional)
3 tbsp vegetable oil
Shredded mint leaves to serve (optional)
Method
- Heat the oven to 180C.
- Chop the aubergine into small chunks and place on a non-stick oven tray. Drizzle over 1 Tbsp oil and toss the aubergine until coated.
- Bake aubergine in the oven for 20-25 mins until softened and slightly crispy.
- Drain the tofu (it usually comes in a pack with liquid) and press with paper kitchen towels until as dry as possible. Cut into chunks.
- Fry the tofu pieces in gently, turning as required in 1 tbsp oil until slightly golden on all sides.
- Put the pomegranate molasses, soy sauce and chilli powder into a bowl and mix. Add the tofu pieces and turn them in the marinade. Leave to soak while you prepare the sauce.
- Gently fry the chopped onion in 1 tbsp of oil until it is softened.Add the spices and fry gently for a few minutes adding a little water if necessary. .
- Add the tinned tomatoes and the whole chillies (if using). Cook for ten minutes on a medium heat to reduce and thicken the sauce. Check for seasoning and add salt if required
- Add the aubergine, tofu (with the marinade) and cooked Beluga lentils and heat everything through.
- Shred the mint leaves to garnish. You could sprinkle pomegranate seeds over the top which would look pretty.
* If you can't get Pomegranate molasses substitute juice of a half a lime or lemon and 2 tsp of honey, maple syrup or agave syrup. You are trying to achieve a sweet/sour taste.
