Tofu Lentil Protein Crumbles


If you're like me, you've sometimes forgotten to dry your tofu overnight and are wondering what you can make with moist tofu that will have both a pleasing texture and taste.

Sure, there are many dessert applications for undried tofu, but savory is a little tricker. 

This is one way you can turn still soggy tofu into something scrumptious with minimal effort. 

It also incorporates dried lentils for even more protein and nutrition. 

It's a slightly chewy, mock meat like texture that you'll be surprised you can get from tofu. Try it. You'll see. 

One 14 oz pkg firm tofu
1 1/2 cups dry lentils
1 1/2 tbls salt
1 tsp black pepper
2 tsps paprika
2 tsps turmeric
1/2 tsp cumin
1 tsp garlic powder
1 tsp crushed pepper flakes
2 tsps dry basil
2 tsps canola oil

The secret is that the dry lentils absorb the moisture in the tofu as everything is cooking in the pan. It's a a quick and easy way to get great texture from tofu when you don't have time to wait for it to dry. The addition of the lentils also adds even more vitamins, minerals, protein and fiber. 

Grind the lentils in a spice grinder until they are a powder. 

Cut the tofu block into small chunks.

Mix the lentils, tofu and spices together in a medium mixing bowl. 

Use a knife, fork or spoon to further break up the tofu into small pieces all while incorporating the other ingredient into it until you have a homogenous mixture. 

In a large skillet cook off the mixture in 2 batches. Use 1 tsp oil per batch. Cook on medium high heat. Press the mixture into the pan in an even layer and allow it to cook undisturbed for about 7 minutes. 

Stir a few times during the cooking. Cooking until most pieces are nicely browned. About 15 minutes total. 

Cool for 10 minutes. 


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