Warm Lentil Slaw w/Roasted Pumpkin Seeds & Montreal Tofu

This was one of those dishes where I kept my fingers crossed the entire time I was chopping, mixing, and sauteing, that it wouldn't suck. Annnnnnd  to my pleasant surprise,  it didn't!

The VegFam seemed to love it. Or maybe they were too excited about what they knew was coming for dessert (THIS!) either way, it's definitely healthy dinner that's blog worthy. I'm excited to this and make it again.

1 block of ex-firm tofu, cubed
1 tsp liquid smoke
1 tbsp tamari
1/2 tsp turmeric
1 tsp Montreal steak seasoning
1/2 c + 1 tbsp olive oil, divided
1 tbsp sesame oil
1 c lentils
2 1/2 c vegetable broth
1/2 small head of cabbage, shredded
2 garlic cloves, minced
2 large carrots, cut however you dig 
1 lemon, juiced and divided
salt and pepper, to taste
1/4 c toasted pumpkin seeds
green onions, chopped

2 tbsp apple cider vinegar
1/2 tsp dry mustard
1/2 tsp marjoram
1 tsp maple syrup
  1. Combine the cubed tofu in the liquid smoke, tamari, turmeric, steak seasoning, 1 tablespoon of olive oil, and the sesame oil; marinate until your done with everything else. 
  2. Bring the broth and lentils to a boil and let those babies simmer until all the liquid is gone. 
  3. Meanwhile, saute up the cabbage and garlic for about 5-7 minutes. When they start getting tender throw in the carrots. You want those sexy beasts to be warmed but still crispy.
  4. Grab a mason jar or something and toss in a quarter of a cup of olive oil, the vinegar, lemon, dry mustard, marjoram, maple syrup and salt. Put a lid on it and shake that shit. 
  5. When all the liquid from the lentils is cooked out, combine the lentils and cabbage mixture together (heat should be pretty low now). Add in your mason jar liquid and stir it up. 
  6. On pretty high heat, cook your tofu and the marinade until it's to your liking. 
  7. Plop the warm slaw in a bowl, top with tofu, roasted pumpkin seeds, and green onions. 


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