LENTIL QUINOA TOFU SALAD
“EASY AND LOADED WITH PROTEIN AND FIBER”

I have been so focused on getting enough grams of protein in my daily meals. This dish is even great for any meal including breakfast! I add a little extra protein with tofu however you can add chicken or an egg.

4 servings as a main dish
Ingredients:
1 package of firm tofu – cut into cubes and drained on a rack to reduce the moisture. I usually add a little weight on top to really dry them out.
1/4 cup sesame oil (or olive oil)
1 cups organic quinoa
1 cup lentils – french lentils are best for this (lentils du puy) they retain their shape and have a pleasant crispy texture. Love – Shiloh Farms
1 tsp dijon mustard
2 teaspn red wine vinegar
3 garlic cloves minced
1 shallot finely chopped
1/4 cup olive oil
1 lime or lemon zested
2 cups baby spinach or arugula
Olives (optional)
1/2 cup pitted olives (optional)
1 apple cut into small cubes (do this last minute to avoid the apple browning)
3 tablespoons hemp seed to garnish (optional)
salt and pepper
Chopped fresh cilantro, basil or parsley

Directions:
warm oven to 425 degrees
Cook quinoa and lentils separately according to the package instructions.
In a bowl toss tofu cubes in a little sesame oil or olive oil and place on a cookie sheet.
Bake 30 minutes turning every 10 minutes at 425 degrees
In a small bowl, whisk the mustard, vinegar and olive oil together. Add the garlic, lime zest, shallots, salt and pepper, to taste.

To assemble the salad:
In a medium salad bowl, toss the lentils, quinoa, greens and apples…slowly mix in the dressing.

TO SERVE:
Serve in a bowl and garnish with the crispy tofu, olives, sprinkle of hemp seeds and fresh herbs.

Bon Appétit 🧡