Grilled miso tofu with spiced lentils
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 3–4
An absolutely delicious vegan tofu dish coated in an umami-packed sweet miso glaze. Add spiced lentils for extra protein.
Ingredients
For the spiced lentils
- vegetable oil: 65ml/2½fl oz canola or vegetable oil
- onions: 200g/7oz onions, finely chopped
- 2 garlic cloves, crushed or grated
- ginger: 1 tbsp finely chopped fresh ginger
- salt: pinch salt
- curry powder: ½ tsp curry powder
- cayenne pepper: pinch cayenne pepper
- red lentils: 170g/6oz dried red lentils, rinsed and drained
For the miso-glazed tofu
- vegetable oil: ½ tsp vegetable oil
- vinegar: 12 tbsp white wine vinegar
- miso: 8 tbsp white miso
- garlic: 1 tsp crushed or grated garlic
- soy sauce: 4 tsp soy sauce
- brown sugar: 4 tsp brown sugar
- tofu: 440g/1lb firm tofu, sliced into 1cm strips
To serve
- basmati rice: steamed basmati rice
- fresh coriander: 6 tbsp finely chopped fresh coriander
- lime: 1 lime, cut into wedges
Method
To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes.
Preheat the grill to its highest setting.
To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more.
To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges.
