Marinated tofu on lentil salad

Ingredients for 4 servings:

• 800g tofu
• e.g. soy sauce (approx. 100 ml)
• 4 cm ginger
• 2 medium-sized garlic cloves or 2 large
• 2 tsp sugar
• 300 g lentils
• 0.33 cucumber(s)
• 1 avocado(s)
• 70 g arugula
• 200 g mushrooms
• ½ zucchini
• n. B. Balsamic vinegar, dark
• n. B. Oil
• salt and pepper
• e.g. mustard
• possibly sugar or honey

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

marinated tofu on a refreshing lentil salad with avocado, zucchini, mushrooms, arugula and cucumber

First, marinate the tofu. To do this, trim the tofu. It should be about 1 cm thick, and the width can be adjusted depending on the container. Briefly weigh it down with a cutting board and pat it dry until it hardly releases any liquid. Chop the ginger and garlic and add it to the container. Now add a little soy sauce, add the sugar, and mix briefly. Place the tofu pieces next to each other, then add soy sauce until the tofu is almost half submerged. You can turn the tofu over once right at the beginning so that a little of the mixture is already on top of the tofu. Now let the tofu sit for about 20-30 minutes, then turn it over and marinate for another 10-15 minutes, depending on how intense you want the tofu to taste. In the meantime, prepare the lentil salad. To do this, wash the lentils several times and then cook according to the package instructions until tender. Taste carefully every now and then, as red lentils can quickly become too floury. Drain well and let cool. In the meantime, clean and finely chop the mushrooms (I like to slice them), and also finely chop the cucumber and zucchini. Wash the arugula thoroughly, trim the stems, and spin dry. Peel and dice the avocado. I use all of these ingredients raw! If desired, you can of course also sauté the zucchini and mushrooms. Now prepare the dressing. For the salad, I only use a vinegar and oil dressing, salt and pepper with 1/2 tablespoon of mustard. You can adjust this to your taste; if it’s too acidic for you, you can sweeten it with 1 teaspoon of sugar or honey, for example. Finally, gently fry the tofu over low to medium heat (so it doesn’t burn) until it is browned to your liking, turning occasionally. Finally, combine all the ingredients in a bowl, pour over the dressing, and mix well.