Sometimes simple homey dishes can be the best dinners. I’m super impressed by this combination in my Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils, and I know you’ll love it too!
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I love lentils
This preparation of lentils is really easy and gives the lentils an extra toasty-smokey flavor.
Make sure to start this dish early as the tofu needs to marinate.Yes, it takes a little while to make this dish, but sometimes it’s worth it to spend a little extra time on your dinner.
Oh, and you could use fish, chicken, or pork instead of the tofu. Adjust the marinating or cooking times accordingly.
Recipe on repeat
I made the roasted lentils again, and this time I served them with brown rice and lime-shallot zucchini
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Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils Recipe
Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils
- 1 container extra-firm tofu drained
- Slice the tofu lengthwise into 1/2-inch to 3/4-inch strips.
- 1 orange zested and juiced
- 3 tablespoons safflower oil or light olive oil
- 3 shallots thinly sliced
- 2 tablespoons fresh parsley finely chopped
- salt and pepper
- 2 cups cooked lentils these can be canned or leftover home cooked lentils. Drained and rinsed if using canned lentils.
- 2 tablespoons olive oil
- 1 1/2 teaspoons adobo sauce from a can or 3/4 teaspoon dried chipotle powder or use 1 teaspoon chipotle paste
- Place a layer of 3-5 paper towels on a baking sheet or on the counter and place the tofu strips on top of the paper towels. Top with another layer of paper towels and another baking sheet or a large wooden cutting board. Weight this stack down with heavy items like canned foods or a heavy pan. Let sit for 20 minutes.
- Mix orange juice, orange zest, oil, shallots, parsley, and salt and pepper to taste together in a large flat glass dish. Transfer pressed tofu to the glass dish & coat the tofu with the marinade. Refrigerate for 1 hour.
- Remove tofu, scraping off excess marinade. Set marinade aside. Spray a non-stick skillet with cooking spray and heat over medium-high heat. Add tofu in a single layer (completing tofu in two batches if necessary), and cook until the tofu begins to brown and crisp, about 6 minutes. Turn over and cook the other side about 3 minutes more. Remove from pan.
- Cook reserved marinade in the same pan. Simmer until the shallots are tender, about 6 minutes.
- Combine lentils with oil and adobo sauce, and place in a cast iron skillet. Roast at 425 degrees until lightly crisp, about 20 minutes.
- Place roasted lentils on serving plate, place sautéed tofu on top, and top with orange-shallot sauce. Garnish with two slices avocado and additional chopped fresh parsley.