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Lunch recipe · from the recipe book

Seared Tofu and Brown Lentil Curry

Golden, crisp-edged tofu cubes in a thick, gingery tomato curry with tender brown lentils, sweet edamame and silky spinach, brightened with lemon and cilantro.

Seared Tofu and Brown Lentil Curry

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • ¾ cup140 gBrown or green lentils, dryrinsed and picked over
  • 2 tbsp30 gCanola oildivided
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp10 gCurry powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2 tbsp30 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups700 gVegetable broth
  • ¾ cup200 gWater
  • 1¼ cups150 gShelled edamame, frozen
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 tbsp30 gLemon juice
  • ½ tsp3 gSaltdivided
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: press the tofu for 10 minutes and cube it, rinse the brown lentils, chop the onion, mince the garlic, grate the ginger and chop the spinach and cilantro.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the tofu in a single layer and sear, turning occasionally, until golden on most sides, 8 to 10 minutes. Sprinkle the tofu with one third of the salt, then transfer it to a plate.
  3. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion until soft and lightly browned, about 6 minutes.
  4. Stir in the garlic and ginger and cook for 1 minute, then add the curry powder, cumin and turmeric and stir for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, vegetable broth, water and brown lentils. Bring to a boil, cover partly and simmer, stirring now and then, until the lentils are tender and the curry has thickened, 30 to 35 minutes.
  6. Stir in the edamame and the seared tofu and simmer for 5 minutes until the edamame is hot.
  7. Add the spinach a handful at a time, stirring until wilted, about 2 minutes. Turn off the heat and stir in the lemon juice and the remaining two thirds of the salt.
  8. Ladle into bowls and scatter the cilantro over the top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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