Tofu & beans recipes, as prep tables

1 cup / 200 g French green lentils or Black Beluga lentils
Kosher salt + freshly cracked black pepper
1 bay leaf
¼ cup / 56 g extra virgin olive oil
2 medium shallots, thinly sliced
5 cloves garlic, thinly sliced
½ cup / 70 g pine nuts
2 medium lemons, zested + 2 tablespoons juice

+5

rainbowplantlife.com

Mediterranean Lentil Salad

35 min13 ingredientsServes 4

300 g / 10.5 oz split dried fava beans
600 ml / 20 fl oz vegetable stock
25 g / 0.9 oz unsalted butter or vegan alternative (for the onions)
3 medium onions, peeled and finely sliced
2 tbsp fresh sage, finely chopped
25 g / 0.9 oz unsalted butter or vegan alternative (remaining, for the beans)
Salt and freshly ground black pepper to season
Melted butter or oil for brushing

+6

hodmedods.co.uk

Sage and Onion Fava Bean Bake with Boozy Cranberry Sauce

1 hr 20 min14 ingredientsMakes 4 servings

1 cup / 240 ml black lentils, sorted and rinsed
2 cups / 480 ml water (for lentils)
1/4 cup / 60 ml extra virgin olive oil
2 large yellow onions, diced (4 cups / 640 g)
1 teaspoon kosher salt (more to taste)
1 cup / 200 g long-grain white rice, soaked and drained
black pepper to taste
1/2 to 1 teaspoon cumin

+4

themediterraneandish.com

Mujadara: Lentils and Rice with Crispy Onions

1 hr 20 min12 ingredientsServes 6

1 tsp / 5 ml olive oil (or coconut oil)
2 onions, diced
3 garlic cloves, finely chopped
1 tbsp / 15 g fresh ginger, peeled and grated
½ red chilli, finely chopped (or ½ tsp dried chilli flakes)
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp mustard seeds

+9

veggiedesserts.com

The Best Red Lentil Dahl

20 min (stovetop method)17 ingredientsServes 6

3 small potatoes (about 11 oz / 320 g raw)
2 cans chickpeas (15 oz / 400 g each, drained and rinsed)
⅓ cup / 30 g grated parmesan
1 large egg
½ red onion, finely chopped
1 clove garlic, grated
1 teaspoon dried oregano
1 teaspoon smoked paprika

+2

theplantbasedschool.com

Chickpea Potato Patties

25 min10 ingredientsMakes about 8 patties (serves 4)

8 oz / 250 g datterini or cherry tomatoes
½ cup / 120 ml olive oil
1 tablespoon tomato paste
2 ½ teaspoons chipotle chile flakes
1 ½ teaspoons sweet paprika
½ teaspoon kosher salt
2 tablespoons olive oil
8 dried tagliatelle nests

+7

cooking.nytimes.com

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

10 hrs 45 min (mostly soaking)15 ingredients4 servings

14 oz / 400 g extra-firm tofu, cut into cubes
2.5 tablespoons cornstarch
1/4 teaspoon white pepper powder
1/4 teaspoon + 1/8 teaspoon salt
2.5 tablespoons / 37 ml oil
3 tablespoons / 45 ml soy sauce
1 teaspoon / 5 ml dark soy sauce
3 teaspoons / 15 ml hoisin sauce

+15

cookwithmanali.com

Kung Pao Tofu

45 min23 ingredients4

1 1/2 cups plus 1 tbsp / 200 g chickpea (garbanzo) flour
1/4 tsp salt
1 tsp baking soda
4 very ripe bananas, mashed
1 tbsp pure vanilla extract
1 tsp cinnamon
2 large eggs, room temperature
1/3 cup / 80 ml raw honey

+3

thedishonhealthy.com

Easy Chickpea Flour Banana Bread

55 min11 ingredients10-12 slices

2 tablespoons olive oil (for tomatoes)
2 cups / 300 g cherry tomatoes
1 teaspoon sugar
kosher salt and pepper (for tomatoes)
2 cans cannellini beans, drained and rinsed
4 garlic cloves, minced
2 tablespoons olive oil (for dip)
2 tablespoons fresh chives

+5

howsweeteats.com

White Bean Dip with Burst Tomatoes

13 ingredients6 to 8

2 Tbsp / 30 ml olive oil
1 yellow onion, diced
3 carrots, sliced into quarter rounds
2 cloves garlic, minced
2 Tbsp / 30 g tomato paste
1 russet potato (about 1 lb / 450 g), diced into ½-inch cubes
2 (15 oz / 425 g) cans stewed tomatoes with juices
1 cup / 200 g brown lentils

+6

budgetbytes.com

Tomato Lentil Soup

1 hr14 ingredients6 servings, 1.5 cups each

1 Tbsp sundried tomato oil
½ onion, small diced (130 g)
4 garlic cloves, minced
½ cup sun-dried tomatoes, thinly sliced (90 g)
2 Tbsp tomato paste
1 cup / 180 g dry brown lentils, rinsed
3 cups / 720 ml vegetable broth
1 tsp salt

+5

budgetbytes.com

Creamy Marry Me Lentils

50 min13 ingredients4 servings (1 cup each)

2 tbsp / 30 g ghee (for first tempering)
½ tsp heeng (asafoetida)
2 dry red chillies
1 tsp cumin seeds
1 tbsp / 10 g garlic, chopped
2 green chillies, slit
¼ cup / 40 g onion, chopped
2 tsp / 10 g ginger, chopped

+10

chefkunalkapur.com

Dhaba Style Chana Dal Fry

50 min18 ingredientsServes 4

1 small red onion, thinly sliced
¼ cup / 30 g cornstarch
1 teaspoon kosher salt (for coating)
1 (14 oz / 400 g) package extra-firm tofu, patted dry and torn into 1-inch pieces
¼ cup / 60 ml neutral oil (such as canola or grapeseed), plus more as needed
About 1 ½ lb / 680 g green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed

+2

cooking.nytimes.com

Crispy Tofu and Cabbage Stir-Fry

20 min10 ingredients4 servings

1 tablespoon oil from sun-dried tomatoes
½ cup / 120 g yellow onion, diced
1 tablespoon / 10 g garlic, minced
¼ teaspoon crushed red pepper flakes
31 oz / 880 g canned white beans (two 15.5 oz cans, with liquid)
½ cup / 120 ml vegetable broth
¼ cup / 60 g sun-dried tomatoes in oil, chopped
¼ teaspoon salt

+5

budgetbytes.com

Marry Me White Bean Skillet

30 min13 ingredients4 servings (1.5 cups each)

2 (14- to 16-ounce / 400-450 g) blocks firm tofu
2 tablespoons / 30 ml olive oil (for the tofu)
1 tablespoon soy sauce (for the tofu)
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ to ½ teaspoon ground cayenne

+6

cooking.nytimes.com

Crispy Tofu Tacos

1 hr14 ingredientsMakes 8 to 10 tacos

½ cup / 120 g cornstarch
Salt and pepper
2 (14- to 16-ounce / 400–450 g) blocks extra-firm tofu, drained and cut into ½-inch slices
1 pound / 450 g broccoli, cut into small 1-inch florets
1 tablespoon vegetable oil (for the broccoli)
2 tablespoons vegetable oil (for the first tofu batch)
2 tablespoons vegetable oil (for the second tofu batch)
3 tablespoons unsalted butter

+8

cooking.nytimes.com

Buttery Gochujang Tofu and Broccoli

25 min16 ingredients4 servings

2 (12- to 14-ounce / 340–400 g) blocks extra-firm tofu, drained
2 tablespoons / 30 ml extra-virgin olive oil
Kosher salt (such as Diamond Crystal)
3 tablespoons / 45 ml pure maple syrup
3 tablespoons / 45 ml Dijon mustard
2 large jalapeños (about 3 oz / 85 g), de-stemmed
2 to 3 garlic cloves
⅔ cup / 150 g vegan mayonnaise

+9

cooking.nytimes.com

Sticky Glazed Tofu Sandwiches

1 hr 15 min17 ingredients4 hearty sandwiches

1 tablespoon vegetable oil
1 medium red onion, finely chopped
1 heaping tablespoon ginger-garlic paste
2 teaspoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon turmeric
1/2 to 1 teaspoon cayenne
1/4 teaspoon asafetida

+8

holycowvegan.net

Slow Cooker Lentils (Masoor Keema)

3 hrs 10 min16 ingredients4 servings

1 cup / 205 g chana dal
2 & ½ cups / 20 oz / 590 ml water (for pressure cooking)
½ teaspoon turmeric
¾ teaspoon salt (for pressure cooking)
4 large garlic cloves
1 & ½ inch ginger
1 green chili
2 tablespoons / 30 ml oil (for the masala)

+17

cookwithmanali.com

Chana Dal Recipe (Step by Step)

25 ingredients4

200 g tofu (uitlekgewicht)
2 el milde harissa
1 tl komijn
1 tl kurkuma
1 tl peper
1 el maïzena
2 paprika's
3 teentjes knoflook

+10

vakervrolijk.nl

Harissa-tofu met paprika, tomaat en naanbrood

50 min18 ingredients2 porties

¼ cup / 60 ml soy sauce
2 tablespoons / 30 g brown sugar
2 tablespoons / 30 ml hoisin sauce
2 tablespoons / 30 ml rice wine or sake
1 tablespoon / 15 ml black vinegar or rice wine vinegar
2 teaspoons / 10 ml toasted sesame oil
½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
3 garlic cloves, finely grated

+14

cooking.nytimes.com

Kung Pao Tofu

22 ingredients3 to 4 servings

40 g Butter
20 g Mehl (Type 405)
250 g Suppengrün ungeputzt (Knollensellerie, Möhren, Lauch, Petersilie)
1 rote Zwiebel (ca. 80 g)
250 g Tellerlinsen, hellbraun
2 EL Tomatenmark
1 TL Majoran, getrocknet
2 Lorbeerblätter

+6

emmikochteinfach.de

Linsen mit Spätzle

50 min14 ingredients4 Personen

200 g lenticchie rosse decorticate
1/2 cipolla bianca, tritata finemente
20 g zenzero fresco, tritato finemente
1 cucchiaino semi di cumino
100 g passata di pomodoro
200 g / 200 ml acqua
200 g / 200 ml latte di cocco
1 cucchiaino curcuma in polvere

+6

ricette.giallozafferano.it

Dahl di lenticchie rosse

14 ingredients

1 (14–16 oz / 400–454 g) block extra-firm tofu
1 tablespoon neutral oil (for the tofu)
2 teaspoons toasted sesame oil (for the tofu)
1 tablespoon tamari or soy sauce (for the tofu)
Kosher salt to taste
1 tablespoon arrowroot powder or cornstarch
1 1/2 tablespoons panko breadcrumbs
1 tablespoon black or white sesame seeds

+15

rainbowplantlife.com

Crispy Sesame Tofu and Mushroom Lettuce Wraps

1 hr23 ingredients4