Sometimes simple homey dishes can be the best dinners. I’m super impressed by this combination. And, many of you know how 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. Oh, and you could use fish, chicken, or pork instead of the tofu. Adjust the marinating or cooking times accordingly.
Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils
Makes 4 servings
1 container extra-firm tofu, drained
Slice the tofu lengthwise into 1/2-inch to 3/4-inch strips.
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.
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
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.
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)
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.