Tomato and coconut dal with crispy tofu and cashews (vegan)

Over to Rachael to answer the question on everyones lips….Where DO vegans get their protein from?! 

This is another win for lentils simple dal recipe using mainly cupboard staples. Taken from The Vegan Athlete’s Cookbook by Anita Bean you don’t need to be an athlete to appreciate the 3 different protein sources in this tasty dish. Easily adjustable to contain additional veg or leave out the coriander if you’re not a fan!
Don’t forget we offer red lentils as a refill in the shop to help your plastic free efforts. You’ll also be saving the pennies as our refills are always cheaper than the packaged alternatives.

Serves 4
3 tbsp light olive or rapeseed oil
1 large onion finely diced
2 garlic cloves crushed
2cm piece fresh ginger, peeled and grated
1 small red chilli, deseeded and finely chopped
1bsp garam masala
200g red lentils
300ml hot water
1-2 tbsp vegetable bouillon powder
400g can tomatoes
400ml can light coconut milk
100g baby spinach
A large handful fresh coriander, chopped plus extra to garnish
200g firm tofu sliced
To serve
50g cashews, toasted
200g basmati rice

Heat 2 tbsps of the oil in a large saucepan over a medium-low heat, add the onion and fry for 4-5 minutes until translucent. Add the garlic, ginger, chilli and garam masala; continue cooking for a further minute, stirring continuously.
Add the lentils, hot water, bouillon powder and tomatoes. Bring to the boil. Cover and simmer for about 20mins, stirring frequently so the lentils don’t stick to the bottom of the pan (add more water if needed).
Add the coconut milk, turn off the heat and stir in the spinach. It will wilt down and cook in the heat of the pan. Finally stir in the fresh coriander.
Heat the remaining 1 tablespoon of oil and fry the tofu slices for 5-6 minutes until browned on both sides. Serve on top of the dal and scatter over the cashews and extra coriander.