with Dijon Lentils & Charred Summer Vegetables
The Romans brought mustard seeds to France’s Burgundy region right before the common era. And, by the 13th century, Dijon, the historical capital of the region, had emerged as a hub of mustard production. The French version of mustard was created in the mid-19th century, it’s made by combining ground mustard seeds with the juice of unripe grapes. Now, we can’t imagine food without Dijon mustard!
- ½ cup French green lentils
- 15.5 oz Wildwood® organic extra firm sprouted tofu
- 1 lemon
- 2 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 zucchini
- 6 oz grape tomatoes
- 1 shallot
- 1 tbsp Dijon mustard
- ½ oz pea shoots
- 1 tbsp + 2 tsp olive oil*
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
- Small saucepan with lid
Rinse and sort the french green lentils and place in a small saucepan with 1 cup water. Bring to a boil, cover, and reduce heat to low. Simmer the lentils until all of the water is absorbed and the lentils are just tender, about 20 to 25 minutes.
Drain the tofu and pat dry with paper towels. Slice tofu lengthwise into 6 pieces. On a plate, mix the dried oregano, garlic powder, nutritional yeast, and a pinch of salt and pepper. Press the sliced tofu into the oregano seasoning to get an even coating.
Set the oven to broil on low. Trim the zucchini and cut into half moons.Transfer to a baking sheet along with the grape tomatoes. Toss the vegetables with 2 tsp vegetable oil, and a pinch of salt and pepper. Broil until the tomatoes start to brown and blister, about 5 to 8 minutes.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add the seasoned tofu and cook until browned and crispy, about 3 to 4 minutes per side. Transfer the tofu halloumi to a paper towel-lined plate and sprinkle with salt.
Cut the lemon into wedges. Peel and mince the shallot. Add the minced shallot, Dijon mustard, 2 tsp olive oil, and a pinch of salt to the cooked lentils. Stir to combine and divide the Dijon lentils between plates. Top with charred vegetables, tofu halloumi, and pea shoots. Serve with lemon wedges. Cheers!