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Crispy Tofu Red Lentil Dal

Name: Crispy Tofu Red Lentil Dal
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 300 g split red lentils, rinsed; 1 large brown onion, finely diced; 3 cloves garlic, grated; 1 tbsp fresh ginger, grated; 1 tbsp each ground cumin, coriander and turmeric; 400 g crushed tomatoes; 400 ml coconut milk; 500 ml vegetable stock; 120 g baby spinach; 450 g extra-firm tofu, pressed and cubed; 2 tbsp extra virgin olive oil; 1 lime, cut into wedges

Creamy coconut red lentils with properly crisp tofu and a punchy ginger-spice finish. Cheap, generous and far more useful than another bowl of leaves.

Prep10 mins

Cook25 mins

Serves4

DifficultyEasy

Start cooking ↓

Creamy red lentil coconut dal topped with golden crispy tofu and spinach — **TooGut pick**Flexible, practical, genuinely delicious.

Dal is one of the smartest whole-food dinners around: dried lentils cook quickly, cost little and need no factory-made meat substitute. Crisping the tofu separately keeps the textures distinct instead of turning the whole pot beige and soft.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Dal

300 gsplit red lentils, rinsed
1 largebrown onion, finely diced
3 clovesgarlic, grated
1 tbspfresh ginger, grated
1 tbsp eachground cumin, coriander and turmeric
400 gcrushed tomatoes
400 mlcoconut milk
500 mlvegetable stock
120 gbaby spinach

Crispy tofu

450 gextra-firm tofu, pressed and cubed
2 tbspextra virgin olive oil
1 lime, cut into wedges

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Brown the tofu

Heat the oven to 220°C. Toss pressed tofu with 1 tablespoon oil and salt. Spread on a hot tray and roast for 20 to 25 minutes, turning once, until genuinely golden.

Build the spice base

Heat remaining oil in a heavy saucepan. Cook onion for 6 minutes until golden. Add garlic, ginger and spices; stir for 45 seconds.

Cook the lentils

Add lentils, tomatoes, coconut milk and stock. Simmer uncovered for 18 to 22 minutes, stirring often, until thick and creamy.

Finish with greens

Fold through spinach until wilted. Add hot water if the dal is tighter than a loose porridge. Season firmly with salt and lime.

Keep the crunch

Spoon dal into bowls and add tofu only at the last moment. Serve with extra lime.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,420 kJ

Protein29 g

Carbohydrate54 g

Fibre15 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Heavy saucepan
✓ Large oven tray
✓ Tofu press or clean tea towel

Crispy Tofu Red Lentil Dal

Ingredients

Dal

Crispy tofu

Let’s cook.

Brown the tofu

Build the spice base

Cook the lentils

Finish with greens

Keep the crunch

Nutrition snapshot

Equipment

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