On this occasion I share a recipe that my husband taught me, lentils with cabbage and smoked tofu. It is ideal to eat it as salad, although it can also be consumed hot or temperate. Although the recipe may seem long, the truth is that it is a very simple dish and, the best, wide spectrum. If we want, we can reserve the different parts that compose it in the refrigerator for several days to take them alone or combined. Continue reading and discover the steps to prepare this appetizing vegan lentil salad.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make vegan lentil salad: |
| 1 cup of lentils ¼ cabbage unit 2 units of carries 1 jet of vegetable oil 1 onion unit 2 canned units of cana 1 unit of tofu very firm 2 tablespoons soups of packed tomato sauce 1 Pinch of thyme 1 pinch of ground cumin. 4 tablespoons of barbecue sauce 1 cup of water (240 milliliters) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan lentil salad:
1. The first thing we must do is the Tofu, because it must be prepared in advance. The day before the elaboration of the lentil salad, remove the Tofu from the container, place it on a plate lined with kitchen paper. Add for 30 minutes with a weight on top, such as a cooking plate.
2. past the rest time, cut the tofu into fine strips and place them in a container to marinate them. To marinate the tofu, mix the water with the soy sauce and the barbecue sauce, add the mixture to the tofu, cover the container and reserve it in the refrigerator throughout the night. The next day, remove the tafu strips from the marinate, without draining, and bake for 15-20 minutes on each side at 200ºC. Remember to line the oven tray with vegetable paper. The tofu must be dark because of soy sauce but without burning.
3. Now we go with the rest of the salad. The lentils must be cooked as usual and dress them with olive oil, nothing more. Apart, the thick cabbage shows, place it in a deep glass container, cover and cook it in the microwave for 5 minutes. Remove it, add the carrots cut into small cubes, remove and cook again for 3-5 more minutes.
4. Take a wide and low casserole and boil a finger of water with a stream of oil. When the boiling point reaches, it incorporates the onion well chopped and lets cook for 2 minutes. It is very important that you let all the water evaporate, because the onion should not be fry.
5. After two minutes, the cabbage with the carrot, the chopped can peppers, the smoked tofu strips, the tomato sauce, thyme, cumin, salt, pepper and paprika. Let cook for 10 minutes, stirring constantly.
6. Add one or two fresh tomatoes cut to the anterior sofrito and the bunch of thick chopped coriander. Remove well and leave the fire preparation until the tomato is heated. Remove it from the fire when it is.
7. To mount the plate, put a bed with hot or cold lentils, such as you like. On it, a few tablespoons of cooked cabbage with the rest of the ingredients. Finally, water the entire vegan lentil salad with a good stream of vegetable oil, another lemon juice and sprinkle some coriander. Delicious!
8. Note: Tofu strips, once cold, are preserved very well in the refrigerator inside a lid bowl. If you want, you can fry them in oil to imitate the bacon. As for the marinade, you can replace the barbecue sauce with 2 tablespoons of crushed tomato, 1 teaspoon of liquid smoke and another of molasses. More recipes suitable for vegans and vegetarians in my blog target = _blank re = NOFOLWCOCINA WITH GREEN LIGHT.
