Indian Butter Tofu & Lentils

Place the lentils into a small saucepan and cover with 6 cm of water. Place over high heat and bring the water to a boil. Allow to cook until the lentils are tender. This will take about 1 h if you're using urad dal, less for other varieties. Drain any excess water when the lentils are done cooking.

• lentils: ½ cup
• water

Start cooking the basmati rice so that it's done about the same time as the lentils.

• basmati rice: 3 cup
• lentils from step 1

When the lentils have about 30 minutes cook time left, coat the bottom of a medium pot with vegan butter. Place over medium heat and melt the butter. Add the tofu and cook for about 10 min , flipping once or twice, until the tofu is browned on multiple sides. Remove the tofu from the pot and transfer it to a plate.

• lentils from step 1
• vegan butter: 30 g
• tofu: 400 g

Add vegan butter to the pot and allow it to melt. Add the onion and sauté until soft and translucent, about 5 min . Add the serrano pepper, garlic, ginger, garam masala, ground cumin, turmeric, and ground cardamom. Sauté for about 1 min more, until very fragrant. Return the tofu to the pot and stir in the crushed tomatoes, broth and sugar. Raise heat and bring the mixture to a simmer. Allow to cook until the sauce thickens up a bit, about 20 min . Stir in the lentils and soy yoghurt. Allow to cook another minute or two, just until heated throughout. Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.

• vegan butter: 30 g
• onion: 1
• serrano pepper: 1
• garlic: 4 cloves
• ginger: 1 tsp
• garam masala: 3-4 tsp
• ground cumin: ½ tsp
• turmeric: ½ tsp
• ground cardamom: ¼ tsp
• tofu from step 3
• crushed tomatoes: 400 g
• broth: 250 ml
• sugar: 2 tsp
• lentils from step 1
• soy yoghurt: 150 ml
• salt
• pepper

Divide the tofu and lentils onto plates and top with a sprinkle of parsley. Serve with basmati rice.

• tofu and lentils from step 4
• parsley
• basmati rice from step 2