Summer Lentil Salad with Crispy Tofu, Spinach and Red Onion

This is my go-to summer lunch when I want something light but filling. Tender lentils in a zesty lemon and mustard dressing, fresh baby spinach, thin slices of red onion and crispy golden tofu on top. It keeps well in the fridge, so it’s perfect for your lunchbox or a picnic.

Good to know:

• Lentils and tofu together give you plenty of plant protein.

• Lentils and spinach bring iron, and the lemon juice in the dressing helps your body absorb it.

• All that fibre keeps your blood sugar steady and your gut happy.

Servings

4

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Cuisine

French

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Summer Lentil Salad with Crispy Tofu, Spinach and Red Onion

A filling vegan lentil salad with golden crispy tofu, baby spinach, red onion and a zesty lemon and mustard dressing. Full of plant protein and perfect for lunchboxes.

Ingredients

• 200 g (1 cup) green or Puy lentils, rinsed
• 1 bay leaf
• 200 g (7 oz) firm tofu
• 1 tbsp cornflour
• 1 tbsp tamari or soy sauce
• 1 tbsp olive oil for frying
• 100 g (3 cups) baby spinach
• ½ red onion, thinly sliced
• A handful of fresh herbs, such as parsley or basil

For the dressing

• 3 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, crushed
• Salt and freshly ground black pepper

Instructions

1. Put the lentils and bay leaf in a pan, cover with plenty of cold water and bring to the boil. Simmer for 20 to 25 minutes, until tender but still holding their shape. Drain and remove the bay leaf.
2. Meanwhile, pat the tofu dry with a clean tea towel and cut it into 2 cm (¾ inch) cubes. Toss it with the tamari, then with the cornflour.
3. Heat the olive oil in a frying pan over a medium-high heat and fry the tofu for 8 to 10 minutes, turning often, until golden and crispy on all sides.
4. Whisk all the dressing ingredients together in a large bowl.
5. Add the warm lentils to the dressing and stir well. Warm lentils soak up the flavours beautifully.
6. Add the spinach, red onion and herbs and toss gently. Taste and adjust the seasoning.
7. Serve in bowls with the crispy tofu on top.

Storage

The lentils keep for up to 3 days in the fridge. Keep the tofu separate and add the spinach just before serving so everything stays fresh and crisp.

Short on time?

Use a 400 g (14 oz) tin or a pouch of cooked lentils, rinsed and drained.

Not vegan?

Crumble some feta or goat’s cheese over the top instead of, or as well as, the tofu.

Per serving (about)

¼ of the recipe: 22 g protein, 6.5 g fibre.

Did you make this recipe?

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