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Lentil bowl, traditional rice and smoked almond / sesame tofu with coconut cream
Here is a recipe for today that you can prepare very quickly, which remains rich in protein, tasty and inexpensive.
You can replace the smoked almond / sesame tofu with the tofu you prefer, with tempeh, soy protein or even chickpeas. The goal is to have more protein than lentils.
If you don’t like coconut cream, you can also replace it with rice cream, soy cream or any other vegetable cream to your taste.
Teriyaki sauce is still a staple in my recipes these days, as I particularly like its taste, but it is quite possible to use soy sauce or tamari sauce.
The thing to know about the teriyaki sauce that I find is that it is made with tamari sauce, rice vinegar, ginger and cane sugar.
As for the lentils, I cooked them in a curry madras broth and again, if you have trouble with the spices, you can always replace the curry with a bouquet garni!
In short, twist the recipe your way and make sure that all these ingredients are in your bowl! For our part, this bowl is really one of our favorites, because it prepares quickly and is eaten very well!
Here is the recipe
AuthorBeauty FoodDifficultyEasyWash, peel and cut the carrots into slices. Then place them in a bowl with the lemon juice and set aside in the fridge.
Cook the lentils in the madras curry broth (about 4 Tbsp of curry) or replace the curry with a bouquet garni. Cook for 25 minutes on a low heat.
Cook the rice according to the directions on the package.
Cut the tofu according to your wishes.
Brown it for a few minutes in a pan with a little oil over medium heat.
Deglaze 2 Tbsp of teriyaki sauce and then add the coconut cream.
After draining the lentils, brown them in a pan for 2 minutes with 1 Tbsp of teriyaki sauce. Leave on a high heat and stir constantly using a wooden spatula.
Serve in a bowl
Sprinkle with the raw carrots and fresh parsley.
Ingredients
Instructions
Wash, peel and cut the carrots into slices. Then place them in a bowl with the lemon juice and set aside in the fridge.
Cook the lentils in the madras curry broth (about 4 Tbsp of curry) or replace the curry with a bouquet garni. Cook for 25 minutes on a low heat.
Cook the rice according to the directions on the package.
Cut the tofu according to your wishes.
Brown it for a few minutes in a pan with a little oil over medium heat.
Deglaze 2 Tbsp of teriyaki sauce and then add the coconut cream.
After draining the lentils, brown them in a pan for 2 minutes with 1 Tbsp of teriyaki sauce. Leave on a high heat and stir constantly using a wooden spatula.
Serve in a bowl
Sprinkle with the raw carrots and fresh parsley.
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