Saturday, October 19, 2013

Lentils with Fried Tofu

This match up is such a good combination of flavors.  The lentils have a rich, spicy and slightly sweet flavor and the fried tofu compliments it perfectly.  The original recipe calls for fried eggs so I replaced the eggs with fried tofu and cheese sauce.  

Lentils with Fried Tofu
Modified Food Network magazine recipe

3            tablespoons unsalted butter
4            large shallots, finely chopped
3            stalks celery, finely chopped
3            sprigs thyme  (or good pinch dried thyme)
              Kosher salt
1/4         red wine vinegar
1 & 1/2   teaspoons sugar
1            14 oz. can diced fire-roasted tomatoes
1            15 oz. can brown lentils
2            teaspoons Dijon mustard
              ground pepper
2            tablespoons chopped fresh parsley
4            1/4 - 1/2 “ sliced Firm Tofu  (not silken)
              flour for dusting tofu (optional)
              oil for frying tofu
            ***Cheese sauce for top of tofu

Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes.  Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes

Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes.  Season with salt and pepper, discard the thyme and stir in half of the parsley.  Cover to keep warm.

**Make cheese sauce if using.

Pat Tofu dry then gently slice into 1/4 – 1/2” thick pieces.  Dust tofu with a little flour then fry till brown and crispy.

Serve tofu over bed of lentils and top with cheese sauce and remaining parsley.

Cheese Sauce  - makes 6-8 servings  modified from Betty Goes Vegan cookbook
(I made half the portion, but you can make full portion and save the extra sauce to put over veggies or potatoes)

1/2            cup margarine
3 1/2         cups boiling water
1/2            cup all-purpose flour
1-1/2         teaspoon crushed pink Himalayan salt***I used Black Salt to taste which
                                                      gives an egg flavor.
2               tablespoons Bragg’s liquid aminos
1-1/2         teaspoons garlic powder
1               teaspoon onion powder
                 a few dashes of liquid smoke
                pinch of turmeric
                Paprika and crushed black peppercorns to taste
1-1/2        cup nutritional yeast

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