Roasted Cauliflower, Tofu, and Black Lentil Salad with Cilantro-Lime Dressing

After a lovely, spur-of-the-moment hike with Judy and Robert on New Year's Day, Judy made us a fabulous dinner of pasta and lettuce salad (with olive oil, rice vinegar, and cumin dressing), along with leftovers of a vegan version of this NYT lentil salad with back beluga lentils. Very tasty, and these lentils hold together so well! A great high protein component of a veggie meal. 

Ingredients

1 C lentils, black beluga or french green, or a mix
1 small head cauliflower
1 block tofu, drained and cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
1 T canola oil
4 scallions, thinly sliced

Dressing:
3/4 C olive oil
1 C fresh cilantro leaves, tightly packed
1 small serrano chili (or half a medium chili)
Juice of 1 lime (about 1/4 C)
1/2 tsp salt
1/2 tsp pepper

Instructions

Rinse lentils and put in instant pot to cook for 6 minutes. Drain.

Cut cauliflower and tofu into bite-size pieces, mix with salt and pepper and oil, and put on roasting sheet. Roast at 350 degrees, stirring occasionally, about 25 minutes, until crispy.

Combine the dressing ingredients in a blender and pulse until smooth.

Transfer cauliflower and tofu to a large bowl and gently stir in the drained lentils and scallions. Drizzle on the dressing and carefully mix. Serve warm or at room temp. 







Popular posts from this blog

Impossible Meatloaf

Impossible Lasagna

Grandma's Ostakaka