Tofu and Lentils

Ingredients

• ¼ cup olive oil
• 3 to 4 pounds tofu (cut up)
• 1 large or 2 small onions, sliced
• 1 tablespoon chopped garlic
• 1 tablespoon chopped or grated fresh ginger, or 1 teaspoon ground ginger
• 1 cup chopped tomatoes (canned is fine; don’t bother to drain)
• 1 teaspoon ground coriander
• Salt and pepper
• 1 large bunch fresh cilantro or parsley, tied into a bundle with kitchen string
• 2 3-inch cinnamon sticks
• 1 cup brown or green lentils, washed and picked over

Directions

1. Put the oil in a large skillet or large pot over medium-high heat. When it’s hot, add the tofu and brown it well, rotating and turning the pieces as necessary; browning will take 10 to 15 minutes. (You can skip this step if you like; heat only 1 tablespoon oil and go directly to cooking the onions in Step 2.)

2. When the tofu is browned, transfer it to a platter and turn the heat down to medium. Pour or spoon off all but 1 tablespoon of the fat. Add the onions, garlic, ginger, tomatoes, coriander, a sprinkle of salt and pepper, 4 cups of water, cilantro, cinnamon, and lentils. Adjust the heat so the liquid bubbles gently but steadily, cover, and cook for about 30 minutes, until the lentils are almost tender.

3. Remove and discard the herb bundle and cinnamon sticks and return the tofu to the pan, along with any juices that accumulated. Cover and continue to let the liquid bubble gently until the tofu is cooked through, another 10 to 20 minutes; the tofu is done when an instant-read thermometer inserted into the thickest part of a thigh reads between 155° and 165°F. Taste and adjust the seasoning, and serve. (At this point, you can let the dish sit for a few hours, or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)

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