Puy lentil and tofu salad
A satisfying, high-protein vegan salad of lentils, vegan jerky and crispy tofu.
Ingredients
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 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
- 100²µ/3½´Ç³ú 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
- 100²µ/3½´Ç³ú plain flour
- 75ml/2½fl oz cashew milk
- 30g/1oz Panko breadcrumbs
- 50g/1¾oz silken tofu
- 15²µ/½´Ç³ú miso
- 2 tbsp olive oil
Method
Whisk the dressing ingredients together in a bowl and set aside.
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.
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.
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.
Heat the oil in a frying pan and fry the tofu for 5–10 minutes, or until golden brown.
Dress the kale and frisee in the remaining dressing. Add the remaining shallot and the herbs.
Layer the salad with the lentils and jerky and finish with the fried tofu.
