Slow Boiled Lentils with Mango-Coconut Baked Tofu
This is one of those dishes that makes me sad. It makes me sad because I’ve never made it before and I wish I had been eating this every week. It’s not the prettiest dish, I know, but trust me on this.
It’s a rather uncomplicated recipe, and can even be made raw no problem; it might have even been better that way….
We should start off with the lentils
- Soak two cups of dried lentils over-night
- Add lentils to a pot and add just enough water so that it reaches the top of the lentils, but does not overcome them.
- Turn stove on to a higher-medium heat (right above center is ideal), just enough so the water can reduce and we won’t waste any nutrients, and add:
- 1 tbsp oil
- 2 tbsp vinegar
- 1 tspn soy sauce
- Dice two tomatoes and add while water begins to heat.
- Le that cook for about 30 minutes, and move onto the tofu:
It’s a good idea to have the sauce prepared ahead of time, but if you haven’t already, no problem. Let’s do this:
- Blend together:
- 1 peeled & diced mango
- 8 oz coconut milk
- 1/8 cup cane sugar OR 2-3 tbsp maple syrup
- 1 tspn powdered ginger
- if you don’t have this, no problem, try using ½ tspn black pepper and ½ tspn cardamom. It won’t be the same, but it’s a decent substitute
- ½ tspn cinnamon
Wow, that sauce was just one step? Easy peasy lemon squeezy.
For the tofu:
- Heat oven to 300′F
- Cut tofu into 5mm thick slices
- Oil a baking pan and make sure it’s well covered
- Douse each slice of tofu in the mango-coconut sauce and lay out on the baking pan
- Place in oven for ABOUT 30-35 minutes, or until slightly crispy around the edges.
While the tofu cooks, let’s check back on our lentils. You’ll want to turn the heat down to a low simmer, about a 3, and let this cook for about 30 minutes, or until the water has reduced into more of a sauce. We’ll then want to add:
- 1 tspn black pepper
- ½ tspn sage
- 1 tbsp onion powder
- 1 tbsp minced garlic
- 2 tspn rosemary
- 1 tspn dried basil, or 2 tspn fresh chopped basil
Stir and let simmer until the tofu is ready. Plate/bowl the lentils and drape the tofu over; I used black sesame seeds as garnish, but try to use parsley and mint as well!
Please remember that cooking is your own experience, and you should season everything to your taste, I’m only posting measurements of spices and herbs to give you a guideline to how I cook, but add whatever you want, give it a sniff and a taste, and change accordingly! That’s what cooking is all about.