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Puy lentil and tofu salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Dietary
Vegetarian

By Anna Haugh
From Saturday Kitchen

Ingredients

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp runny honey
  • 1 tbsp Dijon mustard

For the salad

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 carrot, peeled and finely chopped
  • 1 red pepper, finely chopped
  • 1 banana shallot, finely chopped
  • 50g/1¾oz cooked Puy lentils
  • 100g/3½oz baby kale, shredded
  • 1 head frisee lettuce, leaves separated
  • 2 tsp finely chopped fresh thyme, parsley, chives
  • 50g/1¾oz vegan jerky (available online and in health food shops), roughly chopped
  • freshly ground black pepper

For the tofu

  • 100g/3½oz plain flour
  • 75ml/2½fl oz cashew milk
  • 30g/1oz Panko breadcrumbs
  • 50g/1¾oz silken tofu
  • 15g/½oz miso paste
  • 2 tbsp olive oil

Method

  1. Whisk the dressing ingredients together in a bowl and set aside.

  2. To make the salad, heat a tablespoon of the oil in a pan and add the garlic, carrot, red pepper and half the shallot. Cook for 5 minutes, or until softened. Stir in the lentils and half of the dressing.

  3. To make the tofu, put the flour and cashew milk into a bowl and whisk to a batter. Put the breadcrumbs in a shallow bowl.

  4. Rub a spoonful of the tofu with the miso paste and drop it into the batter. Transfer to the breadcrumbs and gently roll until completely covered. Repeat with the remaining tofu.

  5. Heat the oil in a frying pan and fry the tofu for 5–10 minutes, or until golden brown.

  6. Dress the kale and frisee in the remaining dressing. Add the remaining shallot and the herbs.

  7. Layer the salad with the lentils and jerky and finish with the fried tofu.

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