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