Lentil dal with tofu, cranberries and herb dip

Ingredients for 2 servings:

• 550 ml vegetable stock
• 220 g lentils
• 200 g smoked tofu
• 2 tbsp curry powder
• 2 tbsp agave syrup
• 2 tbsp lime juice
• 1 tsp ground ginger
• 2 handfuls of cranberries
• 3 garlic cloves
• 1 onion(s)
• vegetable oil
• cornstarch
• 6 tbsp soy yogurt (yogurt alternative), unsweetened
• 2 tbsp parsley, chopped
• 1 tsp agave syrup
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan and quick to prepare

Dry the smoked tofu, cut it into small cubes, place it in a small bowl, and mix it with a little starch. Finely chop the onion and garlic cloves. Combine the ingredients for the dip and season with salt and pepper. Heat a little oil in a covered pan. Sauté the onions and garlic until translucent. Stir in the curry powder and ginger, add the lentils, and sauté for another 3 minutes. Deglaze with the vegetable stock and agave syrup, and simmer the lentils with the lid on and on low heat for 15 minutes. Stir frequently to prevent the lentils from burning. Add a little more water if necessary. Stir in the lime juice at the very end. While the lentils are cooking, heat vegetable oil in a second pan and fry the tofu until crispy all over. Season with salt and pepper. Mix half of the tofu into the lentils. Divide the lentils between 2 bowls and garnish with the remaining tofu and cranberries. Serve with the parsley dip.