Tofu and Pesto Lentil Medley

Instructions

1. Prepare the Tomatoes

   1 min hands-on6 min waiting

   • Heat olive oil in a medium saucepan over medium-high heat.
   • Add whole cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they blister and develop a slight char.

2. Cook the Onion and Spinach

   8 min hands-on

   • Peel and finely slice the onion.
   • Add the sliced onion to the saucepan with the tomatoes.
   • Sauté for 4–6 minutes until the onion softens and turns translucent.
   • Stir in the spinach and cook for 1–2 minutes, just until wilted.

3. Incorporate the Lentils

   2 min hands-on4 min waiting

   • Rinse the lentils thoroughly under cold water.
   • Add them to the saucepan with the vegetables, along with most of the pesto.
   • Stir well to combine, ensuring the lentils are evenly coated with the sauce.
   • Reduce the heat to low and let the mixture warm through for 3–4 minutes.
   • Season with salt and pepper to taste.

4. Prepare the Tofu

   3 min hands-on

   • Slice the tofu block into even pieces.
   • Pat each slice dry with a paper towel to remove excess moisture.
   • Sprinkle both sides of the tofu slices with salt and pepper.

5. Fry the Tofu

   11 min hands-on

   • Heat olive oil in a large non-stick frying pan over medium-high heat.
   • Once the oil is hot, carefully add the tofu slices in a single layer.
   • Cook for 4–6 minutes on each side, or until the tofu becomes golden and crispy.
   • Transfer the tofu to a plate lined with paper towels to drain any excess oil.

6. Prepare the Pesto Drizzle

   1 min hands-on

   • In a small bowl, mix the remaining pesto with olive oil.
   • This will create a smoother consistency for drizzling over the finished dish.

7. Assemble the Dish

   2 min hands-on

   • Divide the lentil and vegetable mixture evenly between serving bowls.
   • Place the crispy tofu slices on top, arranging them neatly.
   • Finish with a drizzle of the pesto mixture for added flavor and presentation.
   • Cooking tips:
   • To enhance the tofu’s crispiness, press it with a clean kitchen towel or tofu press for 10–15 minutes before slicing.
   • For an extra herby kick, garnish with freshly chopped basil or parsley just before serving.
   • If you prefer a nuttier flavor, lightly toast the lentils in a dry pan for 1–2 minutes before cooking.
   • Adjust the pesto quantity to your taste—add more if you want a stronger herbaceous flavor.