Crispy Lemon Tofu
with Sumac Lentils & Herb Sesame Breadcrumbs
- ½ cup French green lentils
- 10 oz Hodo® Organic Firm Tofu
- 1 red onion
- 3 garlic cloves
- 6 oz curly kale
- ¼ oz fresh parsley
- 1 lemon
- 2 tbsp Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2 tbsp breadcrumbs
- 1 tbsp white sesame seeds
- 1 tbsp vegan butter
- 1 tbsp ground sumac
- 1 tbsp vegetable oil*
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with a lid
Add the French green lentils, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water.
Cut tofu into 1 inch cubes. Peel and thinly slice the red onion. Peel and mince the garlic. Destem the curly kale and thinly slice the leaves. Pick and roughly chop the parsley leaves. Zest and juice the lemon.
Add just 1 tsp lemon juice, yogurt, and a pinch of salt to a medium bowl. Mix the lemon yogurt. Add sliced curly kale, just 1 tbsp lemon juice, 2 tsp olive oil, and a pinch of salt to a large bowl. Massage kale until it turns bright green.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy, 5 to 7 minutes. Sprinkle with salt, and add chopped parsley, lemon zest, breadcrumbs, and white sesame seeds. Cook until breadcrumbs are toasted, 3 to 5 minutes. Taste, and add salt as necessary. Transfer the crispy lemon tofu to a plate and cover to keep warm.
Return skillet to medium-high heat with 1 tbsp olive oil. Add sliced red onion and a pinch of salt and cook, stirring occasionally, until softened and browned, 5 to 7 minutes. Add minced garlic, butter, and sumac, and cook another 2 minutes. Add cooked French green lentils and toss. Taste, and add salt as necessary.
Divide the kale and sumac lentils between large bowls. Top with crispy lemon tofu and drizzle with lemon yogurt. Tuck in!