Recipe courtesy of Dana Jacobi
Yield:
Serves 4
Level:
None

Ingredients

Directions

Combine lentils, bay leaf, garlic, basil, and thyme in a saucepan. Add 2 1/2 cups water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer until the lentils are cooked, 30 to 40 minutes. Remove from the heat, and discard the bay leaf. 

Tear the tofu into 1/2-inch pieces. Mix it into the hot lentils. Add the tomatoes, onion, corn, and mint, along with the vinegar, lemon juice, and oil. Mix to combine and season to taste with salt and pepper. 

Serve at room temperature. (The salad will keep for up to 2 days, covered and refrigerated.)

Cook's Note

After it is defrosted, frozen extra firm, firm, or soft tofu is like a chewy sponge. It is ready to soak up the flavor in sauces, soups, chili, and pasta dishes because the freezing process draws out most of the water. To freeze sliced tofu, arrange the slices in one layer on a baking sheet covered with plastic wrap, leaving 1/2 inch between slices. Freeze, covered with wrap or foil. Once frozen, store the slices in a plastic bag. Defrosting the tofu in a bowl of lukewarm water gives it a springier texture than defrosting it on a plate in a the refrigerator or letting it defrost at room temperature. When it has defrosted, squeeze the tofu gently to eliminate the water remaining in it.

IDEAS YOU'LL LOVE

Warm French Lentils

Recipe courtesy of Ina Garten

French Toast

Recipe courtesy of Robert Irvine

Lentil Quinoa Salad

Recipe courtesy of Melissa d'Arabian

French Lentil Soup with Sausage

Homemade French Baguettes

Recipe courtesy of Kelsey Nixon

Sausage, Kale, and Lentil Soup

Recipe courtesy of Rachael Ray

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

French Onion Soup

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking