A tomato and pesto situation teamed with oh-so perfect, golden tofu slices. The perfect 6-ingredient recipe, great for a low lift weeknight dinner.
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Serves
4
Cherry Tomatoes
Red Onion
Spinach
Cooked Puy Lentil
Pesto
Firm Tofu
Serves
4
Cherry Tomatoes
Red Onion
Spinach
Cooked Puy Lentil
Pesto
Firm Tofu
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Step 1.
Add the whole cherry tomatoes into a saucepan on medium-high heat with 2 tbsp of olive oil. Cook until starting to char, 5-7 mins.
Step 2.
Meanwhile, peel and thinly slice the onion. Add them to the tomatoes and cook until softened, 4-6 mins. Once the onions have softened, stir through the spinach until wilted. Then add the lentils and ¾ of the pesto. Taste and season with salt and pepper.
Step 3.
Slice the tofu into 8 slices and pat dry, season with salt and pepper on both sides. Place another large frying pan onto medium-high heat with 5 tbsps of oil. Once hot, add the tofu and fry on both sides until golden, 4-6 mins.
Step 4.
Mix the remaining pesto with 20ml of olive oil.
Step 5.
Share the lentils between your bowls, top with tofu and a drizzle of pesto.
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