Elevate your salad game with our Cauliflower, Lentils & Tofu Salad recipe. A nourishing blend of flavours and textures, perfect for a wholesome and delicious meal. Our Cauliflower, Lentils & Tofu Salad combines the heartiness of cooked green lentils with the crunch of cauliflower florets and the smoothness of tofu cubes. The lively addition of cumin, cardamom, turmeric, fresh ginger, garlic, and a chili kick creates a burst of flavour in every bite. This colourful, flavorful, and healthy salad recipe brings a sense of freshness to your dining table.
INGREDIENTS:
- 75g cooked green lentils
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- ½ teaspoon sea salt
- 1 to 2 chiles
- 200g tofu, cubed
- Florets from 1 small cauliflower
- Extra-virgin olive oil, for drizzling
- ¼ teaspoon ground turmeric
- 120g spinach finely chopped
- Freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 200C-400F and line two baking sheets with parchment paper.
- In a large bowl, combine the lemon juice, garlic, ginger, cumin, cardamom, salt, and several grinds of pepper. Add the lentils and stir.
- Make the coriander-lime dressing, adding the chiles to the food processor while preparing the original recipe. Mix ⅓ of the dressing into the lentils.
- Place the tofu on the first baking sheet and the cauliflower on the second. Toss both with drizzles of olive oil, pinches of salt, and several grinds of pepper. Roast the tofu for 15 minutes and the cauliflower for 20 to 25 minutes. When the cauliflower comes out of the oven, toss it with turmeric.
- Add the chopped spinach to the lentils and toss. Top with cauliflower and tofu. Drizzle more dressing on top and serve with the remaining dressing on the side.
Bon Appetite