Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes and marinate in 1 tablespoon of olive oil, 0.5 teaspoon of cumin, 0.5 teaspoon of paprika, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper for at least 15 minutes.

2. 2

   Rinse 1 cup of red lentils thoroughly and bring to a boil in 3 cups of water with 0.25 teaspoon of salt, then reduce heat and simmer for 15 minutes until tender, draining any excess water.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add 1 medium chopped yellow onion and sauté for 5 minutes until softened, followed by 3 minced garlic cloves and sauté for 1 more minute until fragrant.

4. 4

   Add 1 medium diced red bell pepper and 1 medium diced green bell pepper to the skillet, cooking for 7 minutes until slightly tender, then stir in 2 tablespoons of tomato paste, 0.5 teaspoon of cumin, 0.5 teaspoon of paprika, and 0.5 teaspoon of red pepper flakes, cooking for 2 minutes more.

5. 5

   Incorporate the cooked and drained red lentils into the vegetable mixture, adding 1 teaspoon of dried mint and another 0.25 teaspoon of salt and 0.125 teaspoon of black pepper, stirring well to combine all ingredients.

6. 6

   In a separate pan, heat 1 tablespoon of olive oil over medium-high heat and pan-sear the marinated tofu cubes for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.

7. 7

   Gently fold the pan-seared tofu into the lentil and vegetable mixture, ensuring even distribution, then finish the dish by stirring in 1 tablespoon of fresh lemon juice and 0.25 cup of chopped fresh parsley before serving.