Protein Boost | Creamy Red Lentil & Tofu Dahl
with Spice-Roasted Cauliflower & Zesty Naan
Cooking time
25 minutes
Servings
2/4
Calories
1290 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Like a warm blanket, a good dahl coats your mouth with comforting sensations. This vegetarian delight starts with butter-sautéed garlic and tomato paste, which soon welcome wholesome tofu and red lentils tickled with Indian-style spices. A splash of cream sends the taste and texture heavenward. Plop tender florets of roasted cauliflower into each bowl for more substance, and come in on the side with wedges of naan, hot from the oven and zested with lime.
We will send you:
- 2 Garlic cloves
- 1 Lime
- 300g Cauliflower florets
- 200g Red lentils
- 15ml Tomato paste
- 90ml Heavy cream
- 2 Naan
- 1 Block of tofu (non-GMO)
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Milk, Mustard, Soy, Wheat
You will need:
Medium pot
2 or 4 tbsp Butter
Salt & pepper (S&P)
Zester
Sheet pan
Oil
Parchment paper
Total Fat
57 g
Saturated Fat
22 g
Sodium
1310 mg
Total Carb
140 g
Sugars
9 g
Protein
66 g
Fibre
22 g
Preparation
Make the dahl
Preheat the oven to 450°F. Mince the garlic. In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the lentils, cream, 3 cups water (double for 4 portions), ⅔ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Mise en place
Meanwhile, zest and quarter the lime. Halve the cauliflower if large.
Roast the cauliflower
On a lined sheet pan, toss the cauliflower with a generous drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the tofu
Meanwhile, pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board. Drizzle with oil and sprinkle with ½ the lime zest. Cut into wedges.
Finish & serve
To the pot of dahl, add the juice of ½ the lime wedges; stir well. Divide the dahl between your bowls. Top with the tofu, cauliflower and naan. Garnish the cauliflower with the remaining lime zest and juice from the remaining lime wedges. Bon appétit!
